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If you’re looking for a great recipe to use up your summer zucchini, give these zucchini cheddar pancakes a try.<\/p>\n
With an abundance of zucchini and cheese in our fridge, we thought the combination would make great pancakes. We made several versions and liked our grain free cakes the best.<\/p>\n
With under 10 ingredients, these fluffy pancakes are incredibly easy to whip up.<\/p>\n
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mise en place<\/p><\/div>\n
Simply grate zucchini and toss with a little salt. Let sit for 10 minutes, then squeeze out the excess moisture.<\/p>\n
Combine garbanzo bean flour, which is also known as chickpea flour, with a little salt and baking powder. Slowly whisk in water to form a batter. Add a little sweetener…maple syrup, coconut sugar or sweetener of choice.<\/p>\n
Portion the batter onto a lightly greased, preheated skillet. We like to portion the batter using a blue #16 scoop, also called a “disher”. This scoop portions out 1\/4 cup of batter.<\/p>\n
Cook the pancakes for 2-1\/2 minutes on each side, until golden brown.<\/p>\n
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Serve with maple syrup, applesauce, and\/or allergy-friendly yogurt or sour cream. If you like, garnish with chopped chives.<\/p>\n
We love these for brunch with all of the toppings.<\/p>\n
They’re not only great for breakfast or brunch, but served with soup or salad for a light and satisfying lunch or dinner. Or make mini pancakes, dollop with allergy-friendly yogurt or sour cream, and enjoy as an appetizer.<\/p>\n