Zucchini Pancakes Gluten Free Recipes

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ZUCCHINI PANCAKES (GLUTEN-FREE)



Zucchini Pancakes (Gluten-Free) image

These pancakes are great for breakfast or brunch and can be served with different sauces, such as sour cream, ketchup, Japanese otafuku (tonkatsu) sauce, thousand island or ranch dressing, sweet chili sauce, etc. This recipe makes two large pancakes but you can also make smaller pancakes and serve them as a side dish. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Breakfast

Time 20m

Yield 2 pancakes, 2 serving(s)

Number Of Ingredients 10

2 cups zucchini, shredded and squeezed
1/4 cup fresh corn (optional) or 1/4 cup frozen corn kernels (optional)
1 egg
6 tablespoons gluten-free flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
black pepper
1 tablespoon fresh herbs, of your choice (optional, I used basil and dill.)
1 tablespoon olive oil (for cooking)

Steps:

  • Mix all the ingredients in a bowl.
  • Heat oil in a frying pan.
  • Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
  • Flip over and cook the other side as well.
  • Transfer the pancake to a place and keep it warm with a cover.
  • Cook the other pancake.
  • Infuse love and serve with your favorite sauce!

Nutrition Facts : Calories 129.9, Fat 9.5, SaturatedFat 1.8, Cholesterol 93, Sodium 517.8, Carbohydrate 7.7, Fiber 1.2, Sugar 6.3, Protein 4.6

LOW CARB ZUCCHINI PANCAKES



Low Carb Zucchini Pancakes image

Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!

Provided by Melissa

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 12

1 pound zucchini, grated
salt to taste
¼ cup freshly grated Parmesan cheese
2 eggs
2 green onions, chopped
3 cloves garlic, chopped
4 leaves basil, chopped
1 pinch ground nutmeg
1 pinch onion powder
ground black pepper to taste
1 tablespoon butter
1 teaspoon olive oil, or as needed

Steps:

  • Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  • Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  • Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

ZUCCHINI PANCAKES



Zucchini Pancakes image

Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups shredded zucchini
1 large egg, lightly beaten
3 tablespoons grated Parmesan cheese
2 tablespoons biscuit/baking mix
Dash pepper
1 tablespoon canola oil
Sour cream, optional

Steps:

  • Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

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