Zucchini Pancakes (GF, DF)
Great protein and veggie packed, gluten-free, dairy free breakfast that can be served fresh or meal prepped for busy days.
- 3 Eggs
- 1/2 cup Gluten-Free All Purpose Flour I used Trader Joes (a mix of brown rice flour, rice flour, potato startch and tapioca flour)
- 1 cups Zucchini, grated & drained
- 1 cup Organic Spinach, chopped
- 1/2 cup Onions, chopped
- 1 tsp. Braggs Liquid Amino Acids or Coconut Aminos
- Salt, Pepper, Garlic Powder to taste
Prepare the veggies.
Grate the washed zucchini on the largest whole of your grater. You can also use a food processor or spiralizer. If using a food processor, be sure the the zucchini is in small chucks rather than a paste. If using a spiralizer, chop the spiralized zucchini.
Press the liquid from the zucchini by wrapping it in a kitchen cloth and wringing out the excess water.
Chop enough onions to measure 1/2 cup.
Chop enough spinach to measure 1 cup
In a medium bowl, mix the zucchini, onions and spinach.
In a separate bowl, lightly whisk 3 eggs, 1 tsp. Braggs Liquid Aminos, salt, pepper and garlic powder.
Add egg mixture to veggie mixture and gently mix together.
Add gluten-free flour to the mixture and gently fold in until mixed.
In a medium-sized pan, heat 2-3 tsp. olive oil. On medium-high heat, drop heaping tablespoons of the batter in the pan to cook (you may manually flatten them, but keep them relatively think). Flip once and allow to brown on each side for 3-5 minutes.
Double, triple or quadruple this recipe for breakfast meal prep.