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.
- 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.