Zucchini pancake recipe – g/f

  • 2 medium sized zucchini’s – strain well in a colander after shredding …for at least 1 hour prior to mixing in the rest of the ingredients. Discard the excess water coming out of the zucchini.
  • 1/2 medium red onion – chopped
  • 1 egg
  • Add Salt & black pepper to taste
  • Add 1/4 cup of gluten-free mix (I used Bob’s Red Mill) into the mixture. You can also use any other flour.
  • Add 1/3 cup of green onion to the mixture.

Add 1-2 Tablespoons of olive oil in a cast iron pan on low to medium heat. Drop spoonful of batter and cook til crispy brown (a few minutes). Drain pancakes on paper towel to absorb oil.

Enjoy!

Published by Dahlia

Fiber Artist, Craft lover .... creator of gluten-free recipes. . Product tester & reviewer.

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