- 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!