Zucchini Pancakes {grain free}
Parmesan cheese is SCD, but Feta is not. Another option is to use another hard cheese or thick yogurt in place of Parmesan. Free free to substitute almond flour with another nut or seed flour.
Servings: 10 pancakes
Calories: 62kcal
Ingredients
- 2 medium zucchinis trimmed of stemmed end
- ¼ cup red onion grated into strands or diced; green or yellow onions work also
- ½ teaspoon salt
- ¼ cup Parmesan or feta cheese (crumbled)
- 3 tablespoons almond flour
- 1 large egg
- ⅛ teaspoon dried dill or other seasoning
- 2 tablespoons high heat oil or more if needed
Instructions
- Grate the zucchini using a box grater or a food processor into long 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.
Nutrition
Calories: 62kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg
