Zucchini Pancakes
Try these easy, 5 ingredient savory zucchini pancakes if you need more ideas of what to do with an abundance of zucchini. This recipe is gluten, nut, and dairy-free.
Ingredients
- 1 pound zucchini, grated
- 1 egg
- 6-7 tablespoon chickpea flour
- 1 teaspoon baking powder
- 1 tablespoon dried chives
- 1 teaspoon kosher salt reduce to ½ teaspoon if using another kind
- ¼ teaspoon black pepper
- butter & olive oil for cooking
Instructions
- Trim off the ends of the zucchini and using a box grater or the shredder attachment on a food processor, grate the zucchini and place in the middle of a clean tea towel. (Alternatively, you can do this with a nut milk bag).
- Fold up the sides around the zucchini and over a bowl or the sink, squeeze out as much excess water as you can.
- Now, add the zucchini to a medium-sized bowl along with the flour, egg, dried chives, baking powder, salt and pepper. Mix with a fork until well combined.
- Heat a skillet over medium heat. Once hot add a little butter and olive oil and swirl around in the pan (about 1 tablespoon each).
- Scoop out 2 heaping tablespoons of the mixture and flatten slightly with the back of a spatula in the pan. Cook for about 2-3 minutes on each side until golden brown.
- Serve warm.
Notes
This makes roughly 10 small pancakes if using 2 heaping tablespoons per pancake.
Serves 3 people when eaten as a side.
SUBSTITUTIONS:
No chickpea flour? - use all-purpose flour instead (or gluten-free all-purpose flour if necessary).
No dried chives? - anything goes here, so use whatever dried herb you enjoy.
Optional add-ins - diced shallot or onion, minced garlic, or fresh herbs to intensify the flavor.