Zucchini Pancakes – Gluten Free

Zucchini pancakes… Think potato latkes… only without potato (starch) or flour (gluten)!  I am really happy with this recipe… it’s the first one I figured out all by myself, and it’s really good! Perfect when you just need some comfort food.

So here’s the recipe:

Gluten Free Zucchini Pancakes
3 medium zucchinis
1 tsp. sea salt
3 eggs
1/2 cup pecan flour (I use a coffee grinder to grind pecans)
1/2 cup grated parmesan cheese (grate yourself… pre-grated cheese is usually covered in flour to keep from sticking!)
1/4 cup minced onion
1 Tbsp. olive oil
1/2 tsp. baking soda
1/2 tsp. sea salt

First, shred the zucchini… either with a cheese grater or with a cuisinart.  Put into a bowl with 1 tsp. of salt mix and let sit for 30 mins. 

Mix eggs in a bowl and add ground pecans, grated cheese, onion, oil, salt, and baking soda.

After zucchini has sat for 30 minutes, squish out all the water/juice.  I just take handfuls and squish it out over the sink.  It is very important that most of the juices are removed before cooking or the batter will be too soft.

Add zucchini to the batter… and now you’re ready to cook!  Fry with a little butter on Med-Low heat.  It helps if the pan is well heated before putting batter on it.  Take a forkful of batter per pancake and flatten it out in the pan and cook 4-5 mins.

Let these cook for a real 4-5 minutes per side.  They are very delicate little things, so you need to wait before flipping them over or they will be too soft and you’ll end up with a zucchini scramble instead of pancakes! 

 I serve mine with a little applesauce on the side.  I eat these almost as fast as I can make them ~ THEY’RE SO GOOD! 

I’m so thankful I can still eat nuts and hard cheeses ~ there are some people out there with much worse afflictions with regard to food allergies.  It’s something I would have never considered… until it happened to me.  Amazing how much more a person can learn over time!

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