Zucchini Pancakes

Pancakes made with shredded zucchini, onions and flour.

Pan­cakes made with shred­ded zuc­chi­ni, onions and flour.

This is an easy and quick lunch recipe for your chil­dren and fam­i­ly. You can serve these as is for your kids or with a sal­ad or soup for the adults. My daugh­ter devours these.  They are also great to take for a pic­nic, so you might want to dou­ble the recipe.

 

Ingre­di­ents:

2 medi­um zuc­chi­ni

2 tbsp onion

3 Tbsp corn­meal

3 Tbsp gar­ban­zo bean flour

12 tsp bak­ing pow­der

12 tsp salt

1 large egg, light­ly beat­en

1–2 Tbsp canola oil

 

Direc­tions:

  1. Grate the zuc­chi­ni and onions with a food proces­sor or box grater and place into a large bowl.
  2. In a small­er bowl mix the corn­meal, chick­pea flour, bak­ing pow­der and salt.
  3. Add the flour mix­ture into the zuc­chi­ni mix­ture and add the egg. Mix until thor­ough­ly com­bined.
  4. In a large fry­ing pan ( I use cast-iron pan for the added iron), heat the oil until hot but not smok­ing.
  5. Scoop 2–3 table­spoons of bat­ter into the fry­ing pan and flat­ten into a pan­cake.  Cook until brown, about 2 min­utes on each side.  Con­tin­ue with the rest of bat­ter until all gone. Serve warm.

 

 

 

 

 



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