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Gluten Free Dairy Free Zucchini Pancakes

 

“Mary, Mary, quite contrary, how does your garden grow?”  Around here it isn’t silver bells and cockle shells that are filling my garden…  It’s zucchini!  If you are having the same problem that I am, try these Gluten Free Dairy Free Zucchini Pancakes.  The savory pancakes make a wonderful light lunch with a salad and fruit.  Or try them as a side like I did with seasoned green beans and sticky chicky legs.

Gluten Free Dairy Free Zucchini Pancakes

Author/Source:

Angela @ Once A Month Mom adapted from Noglutennoproblem.blogspot.com

Ingredients:

  • 1 1/2 cups shredded zucchini
  • 1 cup minced onion
  • 2 teaspoons minced garlic
  • 3 medium eggs
  • 3 1/3 tablespoons brown rice flour
  • 2 tablespoons sorghum flour
  • 1 3/4 tablespoons cornstarch
  • 2/3 teaspoons potato flour
  • 1/8 teaspoons xanthan gum
  • 2  teaspoons gluten free backing powder
  • salt and ground black pepper to taste
  • oil for cooking

Directions:

Mix zucchini, onion and garlic together. Add eggs and mix well. In a separate bowl, stir together dry ingredients. Add dry ingredients to zucchini mixture. Cook mixture as pancakes in a heated oil pan.

Freezing Directions:

Allow pancakes to cool. Divide among the number of freezer bags indicated, separating pancakes with waxed paper. Remove as much air as possible, seal, label and freeze. To serve: Thaw and heat through.

Servings: 6


**conversion chart image provided by Erik Spiekermann

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6 Responses to “Gluten Free Dairy Free Zucchini Pancakes”

  1. Michele says:

    Is it truly supposed to be potato flour? Or can potato starch be used instead?

    • angela says:

      Yep, it is potato flour as per the original recipe flour blend… BUT pancakes are very flexible and forgiving due to how they are cooked, so you can try replacing the potato flour with almond meal or coconut flour for best results in this recipe. Or simply add a bit more of another gluten free flour until the batter is a good texture.

  2. These zucchini pancakes look absolutely delicious! Zucchini is so plentiful right now and we love finding new uses beyond the typical breakfast zucchini quick bread. These cakes look so simple and delicious, I don’t think they’ll last in the office very long! Thanks for sharing this great recipe! :)

  3. Eden says:

    Can these be made without eggs or egg whites?

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