Gluten-Free Zucchini Pancakes

SERVES 4 TO 6

These easy pancakes make a nutritious side for brunch and a delicious accompaniment to grilled chicken for dinner.

    2  medium zucchini
    ½  teaspoon salt
    2  large eggs
    2  tablespoons gluten-free flour*
    1  tablespoon fresh or 1 teaspoon dried dill weed
    ¼  teaspoon ground pepper
    1  small onion, finely minced or grated
    2  tablespoons coconut or olive oil, for sautéing

1. Grate zucchini into a bowl and toss with salt. Put salted zucchini onto a clean cotton dish towel and squeeze out extra liquid.

2. In a large bowl, whisk together eggs, flour, dill and pepper. Stir in zucchini and onion.

3. Place a small amount of oil in a large skillet or non-stick griddle over medium heat. If using an electric griddle, heat pan to 300-325 degrees. Drop zucchini mixture (3–4 tablespoons per pancake) onto the hot griddle. Flatten pancakes slightly with spatula. Cook 2 to 3 minutes on each side or until golden and cooked through. Add additional oil as needed between batches.

*TIP Use a gluten-free flour blend or use a single flour, such as sorghum flour, sweet rice flour or tapioca starch. Pre-packaged gluten-free flour is available at
www.bobsredmill.com.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Breakfast
• Snacks
• Meals