Pam's Zucchini Pancakes
Prep:
|
Cook:
10-12 mini pancakes
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Ingredients
2 zucchinis, washed and ends removed
2 eggs
½ cup almond flour
salt and black pepper to taste
ghee for frying
optional: chipotle pepper for sprinkling
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2 zucchinis, washed and ends removed
2 eggs
55 grams almond flour
salt and black pepper to taste
ghee for frying
optional: chipotle pepper for sprinkling
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Grate the zucchini and allow to rest in a strainer/colander for 5-10 minutes.
- Drain of any excess moisture/water you get after grating by pressing down on zucchini and throwing away excess liquid that comes out.
- Put grated zucchini into a mixing bowl.
- Next, mix the eggs and almond flour into the grated zucchini.
- Heat a stovetop pan to low-medium heat, and add in ghee for cooking the pancakes (if possible, use a pancake or griddle pan to make this recipe).
- Drop in the pancake batter into small circles, and let cook on one side for 3-4 minutes.
- When cooked through on that side, flip to the other side for 3-4 more minutes, or until golden-brown.
- Sparingly sprinkle with chipotle pepper, if desired.
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Nutritional Info
Storage
Notes
Pam has served these savory pancakes in her home for as long as she can remember. When her son Isaiah started the diet almost a decade ago, she worked on perfecting this recipe so that she could add in a vegetable to balance out the almond flour. It is also a nice alternative to sweeter, fruit-based pancakes.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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