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Gluten Free Dairy Free Zucchini Pancakes

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Gluten Free Dairy Free Zucchini Pancakes

Angela
The Cook
6 Servings
8 Ingredients
6 Comments

Start your day off with a dose of vegetables from these savory Gluten Free Dairy Free Zucchini Pancakes. Perfect for both those mornings you need to an easy grab and go meal or the days you have time to linger at the table and enjoy them with some sausages or fruit.

6 Servings
8 Ingredients
6 Comments

Ingredients

  • 1 ½ cups grate Zucchini
  • ½ cups mince Onion
  • 2 teaspoons mince Garlic, Cloves
  • 3 individual Egg
  • ½ cups Flour, Gluten Free All-Purpose
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Vegetable Oil

Containers

Supplies

  • Wax Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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6 Comments

Join the discussion
    1. 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.

  1. 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! 🙂

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