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Zucchini Pancakes

Culinary Genie

Makes

4 (2 pancake) servings

Active Time

30 minutes

Total Time

30 minutes

Calories

263

Cuisine

American

Category

Side Dishes & Vegetables

These savory pancakes are a great way to use up all that zucchini in the garden. Simple to make, gluten-free, dairy-free and low carb – the perfect side dish to any protein. Featuring Culinary Genie Salt-Free Umami Mushroom and Everyday Seasoning Blends.

Zucchini Pancakes

Ingredients

  • 8 ounces zucchini squash (about 1 medium)
  • ½ cup blanched almond flour
  • ½ cup grated Parmesan cheese or dairy-free Parmesan cheese
  • 2 large eggs, beaten
  • 1 green onion, minced
  • 1 teaspoon Culinary Genie Salt-Free Umami Mushroom Seasoning Blend
  • 1 teaspoon Culinary Genie Salt-Free Everyday Seasoning Blend
  • ½ teaspoon reduced sodium baking powder
  • 2-3 tablespoons avocado oil

Directions

  1. Using a cheese grater, shred zucchini. Place in a clean kitchen towel and wring dry by twisting towel tight and squeezing out liquid (you should get about 1-2 tablespoons liquid). Place wrung out zucchini into a medium bowl.

  2. Add remaining ingredients except oil to bowl with zucchini. Mix until well combined.

  3. In large skillet, heat 1-2 tablespoons oil over medium heat. When hot, drop a scant ¼ cup zucchini batter into skillet and press into a pancake. Repeat 2-3 more times to fill skillet, leaving room between each pancake.

  4. Cook 2-3 minutes per side or until golden brown and cooked through. Repeat with remaining oil and zucchini batter.

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