Zucchini Pancakes Gluten Free Recipes

ZUCCHINI PANCAKES (GLUTEN-FREE)

Zucchini Pancakes (Gluten-Free) image

These pancakes are great for breakfast or brunch and can be served with different sauces, such as sour cream, ketchup, Japanese otafuku (tonkatsu) sauce, thousand island or ranch dressing, sweet chili sauce, etc. This recipe makes two large pancakes but you can also make smaller pancakes and serve them as a side dish. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories Breakfast

Time 20m

Yield 2 pancakes, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 cups zucchini, shredded and squeezed
1/4 cup fresh corn (optional) or 1/4 cup frozen corn kernels (optional)
1 egg
6 tablespoons gluten-free flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
black pepper
1 tablespoon fresh herbs, of your choice (optional, I used basil and dill.)
1 tablespoon olive oil (for cooking)

Steps:

Mix all the ingredients in a bowl.
Heat oil in a frying pan.
Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
Flip over and cook the other side as well.
Transfer the pancake to a place and keep it warm with a cover.
Cook the other pancake.
Infuse love and serve with your favorite sauce!

Nutrition Facts : Calories 129.9, Fat 9.5, SaturatedFat 1.8, Cholesterol 93, Sodium 517.8, Carbohydrate 7.7, Fiber 1.2, Sugar 6.3, Protein 4.6

ZUCCHINI PANCAKES

Zucchini Pancakes image

Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups shredded zucchini
1 large egg, lightly beaten
3 tablespoons grated Parmesan cheese
2 tablespoons biscuit/baking mix
Dash pepper
1 tablespoon canola oil
Sour cream, optional

Steps:

Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

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