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Gluten Free Zucchini Pancakes

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! 

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Einkorn Pancake Mix

Einkorn_Pancake_Mix
Einkorn Pancake Mix
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Mix:

Make your mix ahead of time: add flour, sugar, baking powder, and salt to a quart sized bag. (Repeat several times until you have as many bags as you would like for your family.)

To make pancakes: add the contents of one bag plus the wet ingredients into a high speed blender. Blend on high speed for 1 minute.

Cook on a hot griddle.

Top with grass-fed butter and real maple syrup.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Leah from Orange City, FL won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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