Something you’ll discover as you modify your favorite recipes to suit your body’s needs, or just try to mix it up for nutritional reasons – you don’t always need AP flour (all-purpose flour) in a lot of recipes. And that’s what I’ve found with this zucchini pancake recipe.
Because I focus on eating protein, vegetables and fruits, I like to remove or downplay the flour in recipes – especially when it calls for AP flour, since it has very few nutrients compared to it’s whole grain counterpart.
The two flours I like in this recipe are buckwheat and almond flour. I prefer buckwheat, but either works, and I’ll bet coconut flour would work well too.
Feel free to double this recipe – I knew only two of us were going to eat these, and this recipe yields about 10 pancakes.
Tips These pancakes make a great alternative to potato pancakes, and they taste great for breakfast, or with just about any meal. It’s nut-free when you use buckwheat flour, and SCD-friendly when you use almond flour.
Zucchini Pancakes (about 10 pancakes)
- 2 medium zucchinis, ends cut off
- 1/4 cup of red onion, grated into strands or diced (about 1/2 medium-size onion; scallions would be good too)
- 1/2 teaspoon of sea salt
- 1/4 cup of Parmesan (grated) or feta cheese (crumbled)
- 3 tablespoons of almond or buckwheat flour
- 1 large egg
- about 1/8 teaspoon of dried dill (or other seasonings)
- high heat oil (I use sunflower or safflower oil)
- Grate the zucchini into long strands using a box grater or a food processor. If you’re using a food processor, place the zucchini in sideways to get longer strands.
- Use a strainer, cheese cloth, or paper towel to press and drain excess moisture from the zucchini strands.
- Combine the onion and zucchini, blend well, and then add the sea salt, cheese, egg, flour, and dill.
- Place enough oil in a large frying pan so you have a shallow puddle.
- I use a fork to shape about 2 tablespoons of batter into pancakes in the frying pan. Press down with a fork and fry for a few minutes on each side – until they start to brown. Flip them with a metal spatula (or a stiff spatula since they are a bit soft).
- Continue cooking until they’re all made. Replenish the oil as needed, and place the finished pancakes on a paper towel to absorb the excess oil.
- Enjoy! Serve with the usual sides: sour cream, creme fraiche, yogurt, applesauce, or just eat them plain. These can be stored in the refrigerator and reheated in a warm oven.