I’ve made and loved zucchini pancakes for years, but the recipe I used contained sorghum flour. So this summer I decided I had to come up with a grain-free zucchini pancakes recipe to enjoy. It wasn’t hard since it’s such a simple recipe. I simply substituted almond flour for the sorghum flour. And it’s such a great recipe that it’s worth a new post.
These pancakes are not meant to be eaten with syrup. They’re moist and savory and make a healthy breakfast. Cook up a batch and keep extras in the fridge to reheat for a quick and easy morning meal.
You don’t need to be too concerned with the measurements in this recipe. A little more or less of something won’t make much difference, and you can try using whatever herbs you like.
- 2 cups shredded zucchini (1 medium)
- ¼ cup almond flour
- ¼ teaspoon salt
- dash pepper
- ¼ teaspoon dill weed
- pinch garlic powder
- ¼ teaspoon baking soda (optional)
- 2 large eggs
- coconut oil for frying
- Place the shredded zucchini, flour, seasonings, and baking soda in a mixing bowl.
- In a smaller bowl, lightly beat the eggs. Add the eggs to the larger bowl and stir to mix everything.
- Heat the oil in a large skillet using enough to just cover the bottom. Spoon about two tablespoons of the zucchini mixture into the skillet for each pancake.
- Cook for several minutes on each side until browned and the centers are hot.