Savory Zucchini Pancakes – gluten & dairy free!
This is my go-to recipe for any occasion.
It’s simple, nourishing, and honestly takes just 10 minutes to make — yet it will make you shine like a chef.
Ingredients (8 units)
2 medium zucchinis, grated
2 eggs
½ cup gluten-free flour
(I used a mix of almond flour and gluten-free oat flour)¼ cup almond/coconut/oat milk
1 small onion, finely chopped and sautéed
Salt and black pepper, to taste
Coconut oil or ghee (if not dairy-free), for cooking
Instructions
Grate the zucchinis and place them in a clean towel or sieve – Squeeze well to remove excess moisture.
In a bowl, whisk the eggs and add the almond milk. You can also use a blender if you prefer.
Stir in the grated zucchini, sautéed onion, salt, and black pepper.
If you’re not using blender, gradually, add the flour, mixing until you get a thick but pourable batter. If the batter feels too runny, add an extra spoon of flour. If it’s too thick, add a splash of almond milk.
Heat a pan over medium heat with coconut oil or ghee.
Spoon the batter into the pan and gently flatten each pancake.
Cook for about 2 minutes per side, flipping when small bubbles begin to appear on the surface.
