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Zucchini Pancakes

Orange Icon  Zucchini Pancakes

Orange Icon  Zucchini Pancakes

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Submitted by: Vicki Elliott

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Servings: 6

This are great. Makes a great side dish.We have them for breakfast too. My whole family enjoys them and hope you do too. Gluten free as well using the quinoa although you could use any flour to thicken this. Oatmeal would work as well, but it would not be gluten free then.

  • 2 med. zucchini, fresh, organic
  • 2 tbs. onion, red, organic
  • 2 egg, omega-3, cage-free, organic
  • 8 tbs. flour, quinoa, organic
  • 1 tsp. baking powder, organic, gluten & aluminum-free
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/2 tsp. black pepper, ground, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Grate the red onion on the box grater as well, I use a smaller sized hole for this part. I squeeze the water out of the onion by using a paper towel. If you just throw the onion in, it makes the batter too wet.

Immediately stir in the onion and eggs into the zucchini. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) The batter shouldn't be thick but it will be wet. You can tell if it's right because when you drop it into the pan, it shouldn't run. I take the spoon and kinda shape the pancake once I put it in the pan.

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon raw butter and 1/2 tablespoon oil together in the pan. (or you can use olive oil or coconut oil) I actually use a silicone brush and just dip into a little bowl of pre-measured oil and then onto the non stick pan, this way I use less oil. When the pan is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan (or your choice of oil), and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

My daughter who isn't following this Beyond Diet with me has celiac disease and she makes these using Bisquick Gluten Free Flour which is a rice based flour. Not sure if that's allowed or not on the Beyond Diet program. Maybe someone can chime in on that.