Gluten Free Zucchini Pancakes

Gluten Free Zucchini Pancakes

photo by recipe author

Servings: 15+
Preparation Time: 40 minutes

• 1 medium zucchini
• 2 farm fresh eggs
• 1 tablespoon coconut flour
• 1 tablespoon tapioca flour
• fresh basil, thyme, parsley, scallions, garlic scapes, chopped
• Himalayan salt
• Red chili flakes
• Coconut oil, for pan

Peel and grate zucchini.

Beat eggs in a bowl. Add in coconut flour, then the tapioca flour. Combine well.

Add in the fresh herbs, spices, salt and chili flakes. Mix well.

Heat up coconut oil in a pan, on medium heat.

Drop tablespoonfuls of batter into the pan and gently spread them out. Fry until golden brown and crisp around the edge.

Serve with organic brown/black rice and kimchi. For dipping/sauce, you may use ketchup and/or organic raw apple cider vinegar with crushed garlic.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!