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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

  1. 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.
  2. In a medium bowl, combine garbanzo bean flour, remaining 1/2 tsp salt, and baking powder. Whisk together to combine. 
  3. Slowly add 1/2 cup water, whisking until smooth. Add 1 - 2 additional tablespoons of water as needed. The batter will be slightly thick. 
  4. Whisk in the maple syrup. Gently fold in grated zucchini and cheddar shreds.
  5. 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.
  6. Continue to cook pancakes with remaining batter.
  7. 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