Zucchini Pancakes (Gluten-Free)

Submitted by InnerHarmonyNutriti

"These pancakes are great for breakfast or brunch and can be served with different sauces, such as sour cream, ketchup, Japanese otafuku (tonkatsu) sauce, thousand island or ranch dressing, sweet chili sauce, etc. This recipe makes two large pancakes but you can also make smaller pancakes and serve them as a side dish. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 2 pancakes
• Serves: 2

ingredients

• 2 cups zucchini, shredded and squeezed
• 1⁄4 cup fresh corn (optional) or 1/4 cup frozen corn kernels (optional)
• 1 egg
• 6 tablespoons gluten-free flour
• 1 1⁄2 teaspoons sugar
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• black pepper
• 1 tablespoon fresh herbs, of your choice (optional, I used basil and dill.)
• 1 tablespoon olive oil (for cooking)

directions

1. Mix all the ingredients in a bowl.
2. Heat oil in a frying pan.
3. Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
4. Flip over and cook the other side as well.
5. Transfer the pancake to a place and keep it warm with a cover.
6. Cook the other pancake.
7. Infuse love and serve with your favorite sauce!