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)
Parmesan cheese is SCD, but Feta is not SCD. Another option is to use another hard cheese or dripped yogurt in place of Parmesan. Buckwheat flour is not SCD either, but almond flour is SCD.
Ingredients
- 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)
Method
- 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.
Thank you very much for this recipe it looks wonderful. I can’t wait to try it. I recently bought buckwheat flour from an asian market and now I have something to use it for. 🙂
Yummy! Thanks for sharing.
Oh my goodness — GENIUS! Definitely trying this one! I’ll link back if I decide to post my experience with your recipe. Thanks for the insight! 🙂
One of my son’s has a dairy and egg allergy, the other is on a gluten free/dairy free diet. What could I use in substitution for the egg to make this and similar recipes?
The egg replacement powder is great for baking but not frying?
I know folks use flax seed quite often to replace eggs.
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
You can read more here: http://www.care2.com/greenliving/flaxseed-egg-substitute.html#ixzz18D1qnR6B and here: http://www.egglesscooking.com/2008/10/15/egg-replacement-event-flaxseed-meal/
I just made those, and I am telling you, the smell of these when they were cooking is incredible :))
I did use coconut oil since it does withstand heat a lot better then sunflower oil and does not go rancid.
Thanks for reminding me of these! Coconut oil is great – you’re right!
mmmm.. love the dill in this! I have made a variation w/ a few grated spring potatoes as well. such a great savory breakfast 🙂
These are absolutely delicious. I doubled the recipe and both of my sons were begging for more- always the sign of a successful vegetable recipe in my book. I used a bit of fresh dill from the garden and a very large videlia onion. Yum. Thanks very much for the recipe.
I’ve been reading your recipes as I’m trying to make healthier food choices. However, I haven’t been able to find the accompanying nutrition information? Do you supply that info? I’m especially interested in zucchini pancakes and raw brownies.
I used the oven and they turned out great. I brushed the baking sheet with sunflower oil. 350 degrees, 15 minutes I turned them halfway through.