Zucchini Cheddar Pancakes
Yield 8 pancakes
Free of: gluten and top 8 allergens.
Put your summer zucchini to good use and make these delicious pancakes!
Ingredients
2 - 3 medium zucchini (2 cups grated)
1 tsp sea salt, divided (1/2 tsp + 1/2 tsp)
1 cup garbanzo bean flour (also known as chickpea flour)
1 tbsp baking powder
1/2 cup water, plus more as needed
2 tbsp pure maple syrup
1 cup cheddar style shreds, such as Daiya
Optional toppings: maple syrup, applesauce, allergy-friendly yogurt or sour cream, and/or chopped chives
Instructions
- Wash zucchini and trim ends. Grate zucchini (including the peel) using the large holes of a box grater. Place 2 cups of grated zucchini in a colander over the sink. Add 1/2 tsp salt and gently toss to combine. Let sit for 10 minutes. Squeeze handfuls over the sink to remove excess water. Set aside.
- In a medium bowl, combine garbanzo bean flour, remaining 1/2 tsp salt, and baking powder. Whisk together to combine.
- Slowly add 1/2 cup water, whisking until smooth. Add 1 - 2 additional tablespoons of water as needed. The batter will be slightly thick.
- Whisk in the maple syrup. Gently fold in grated zucchini and cheddar shreds.
- Heat a large skillet over medium heat. Lightly coat skillet with oil, wiping excess with a paper towel. Reserve paper towel with oil to wipe pan between batches. Portion 1/4 cup of batter for each pancake into the skillet. We like to portion using a blue #16 scoop (disher). Cook about 2-1/2 minutes on each side until golden brown. Set aside and keep warm.
- Continue to cook pancakes with remaining batter.
- Serve with maple syrup, applesauce, and/or allergy-friendly yogurt or sour cream. Garnish with chopped chives, if desired.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/sloppy-joel-recipeallergen-free-sloppy-joe-recipesvegan-sloppy-joe/