 |
| Gluten Free Zucchini Pancakes |
| photo by recipe author |
Servings: 15+
Preparation Time: 40 minutes
- 1 medium zucchini
- 2 farm fresh eggs [1]
- 1 tablespoon coconut flour [2]
- 1 tablespoon tapioca flour
- fresh basil, thyme, parsley, scallions, garlic scapes, chopped
- Himalayan salt [3]
- Red chili flakes
- Coconut oi [4]l, 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! [5]