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Wednesday, 6 March 2013

Grain Free Zucchini Pancakes

This recipe was invented today for a quick lunch to take to Jim at work. He has a toaster oven that is awesome for reheating things like this, which eliminates the need for a microwave (yay!) I came across a similar recipe on Pinterest a few nights ago, and, still  having an excess of zucchini in the garden, I THOUGHT I had pinned it to come back to. But, alas, when I went back for it, it was lost in cyberspace :(   So, being short on time, I threw together my own version, and they worked out very well.

I served these with butter and maple syrup, but after eating them, I can see them being delicious with some Parmesan cheese sprinkled on the raw side before flipping,  and a chutney/salsa type of topping.  Or skip the cheese, and top with a chunky homemade apple sauce, or some apple butter….Oh the possibilities!!

Grain Free Zucchini Pancakes

6 eggs, preferably pastured

¾ cup almond flour

1/3 cup coconut flour

½ tsp salt

1 tsp baking soda

2/3 cup kefir or yogurt

2  8-inch (ish) zucchinis, grated or shredded (I used one yellow and one green)

Butter or coconut oil for greasing pan

Measure all ingredients  EXCEPT for grated Zucchini and butter  into a mixing bowl. Whiz with a stick blender (or in your blender jar) until very well combined. Add zucchini and mix well. Set aside to thicken up and heat up your pan/griddle to medium. (I use my large cast iron griddle across 2 burners of my gas stove…works great!)
When griddle is hot, add enough butter to grease well, and scoop batter onto hot pan using about ¼-1/3 cup at a time, depending on the size you want your pancakes.
Let cook till they just start to dry out around the edges, and flip to cook the other side. I find these a bit more finicky to flip than wheat based pancakes, you may need to cook them for a bit longer than you think necessary. Just keep an eye on your pan temperature so they don't start to burn.
Serve warm with toppings of choice!

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