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Zucchini Pancakes
Rated 5.0 stars by 1 users
Category
Side Dishes & Vegetables
Cuisine
American
Creator
Culinary Genie
Makes
4 (2 pancake) servings
Active Time
30 minutes
Total Time
30 minutes
Calories
263
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.
Ingredients
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8 ounces zucchini squash (about 1 medium)
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½ cup blanched almond flour
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½ cup grated Parmesan cheese or dairy-free Parmesan cheese
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2 large eggs, beaten
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1 green onion, minced
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1 teaspoon Culinary Genie Salt-Free Umami Mushroom Seasoning Blend
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1 teaspoon Culinary Genie Salt-Free Everyday Seasoning Blend
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½ teaspoon reduced sodium baking powder
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2-3 tablespoons avocado oil
Directions
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.
Add remaining ingredients except oil to bowl with zucchini. Mix until well combined.
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.
Cook 2-3 minutes per side or until golden brown and cooked through. Repeat with remaining oil and zucchini batter.
Nutrition
Serving Size
1 serving
Calories 263,
Total Fat
22 g,
Saturated Fat
4.5 g,
Cholesterol
109 mg,
Sodium
150 mg,
Carbs
6 g,
Fiber
2 g,
Sugar
2 g,
Protein
12 g