Tagged "zucchini pancakes"

Grain-Free Zucchini Latkes Recipe

Posted by Amina AlTai on

 Growing up, Sunday brunch was a big to-do in our house.  Both of my parents worked long hours during the week and we didn’t see them very much. Sunday brunch was our time to sit together and catch up on the week usually over stacks of pancakes, eggs and scones.  My mom would pull out all the stops—trying new recipes and delighting us all with her kitchen magic.  A lover of all things salty, my favorite was always the potato pancakes.  She’d somehow manage to make them perfectly crispy in a way that I’ve never been able to achieve. 

I was reminiscing over said pancakes recently with my husband, lamenting that because I have a white potato allergy, I’d never be able to indulge again.  However, I’d recently seen a post by one of my friends and fellow health coaches, Samantha Elkreif, about zucchini pancakes and a light went off.  Since I’m grain-free these days, I came up with my own version and I hate to say it, they were pretty spectacular. 

All you need is:

1 medium zucchini, shredded

2 eggs, beaten

1/3 of a cup of chickpea flour

salt and pepper

A few dashes of hot sauce

1 chopped shallot

1 clove of garlic, crushed

2 tbs of coconut oil

Beat the eggs and leave on the side.  Season the shredded zucchini with salt and pepper and hot sauce.  Then mix in the garlic and shallots.  Sprinkle the chickpea flour in, bit by bit, allowing all the zucchini to become coated.  Then mix in the eggs and stir until it's the consistency of pancake batter.  

Heat the coconut oil in a large skillet and place a heaping tablespoon of batter into the pan for each pancake.  Cook until golden brown and then pop in the oven and broil for five minutes on 400 to crisp them up even further.  

Makes 12 pancakes


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