Zucchini Pancakes

 

Hey everyone.  Do you have too many of those summer zucchini’s out in the garden and you need some ideas of what to do with them?  This is a twist on an Ina Garten’s recipe, but I made this over the weekend and my son Ryan, who is a picky eater and has proclaimed that he despises zucchinis, actually ate these and had seconds!  I personally think you can eat these for breakfast, lunch, or dinner. 

Ingredients:

2 medium zucchini – about 3/4 pound grated

1/2 cup of finely chopped red onion

1 clove of garlic finely chopped

1 T of chopped herb, such as oregano

2 eggs lightly beaten

6-8 T of flour (can substitute gluten free flour)  Need low carb? You can also use ground almond flour.

1 tsp baking powder

1 tsp salt

1/2 tsp ground black pepper

2 T coconut oil

Directions:

Grate the zucchini into a bowl and add the onion, garlic, and egg.  Stir in 6 T of flour, baking powder, salt, and pepper.  If the batter if too runny, add extra flour.  Heat a large saute pan 10-12 inch over medium high heat and melt the coconut oil.  Lower the heat to about medium and drop a large spoonful of batter into the pan.  Cook the pancakes about 2 minutes on each side until golden brown and then flip. 

Condiment ideas?

Add a dollup of tzaziki – the Greek yogurt dill sauce on top

Add hummus and lettuce and put into a sandwich

Add spicy chili sauce to rev up the experience