Sunlighten Recipe: Gluten-Free Zucchini Pancakes

I love to cook healthy food for my family, and this recipe for zucchini pancakes is one of our favorites. Our boys absolutely love these with roasted chicken and veggies I make ahead for weekday dinners. They’re also great with fish, or even as a snack. I make them with gluten-free flour and they’re DELISH!

A couple weeks ago my mom and dad came to stay with the boys while Aaron and I went on a business trip. So before we left, I whipped up a batch. My dad always asks for them, but (shhh!) he doesn’t know I make them gluten-free! (Bonus: Zucchini is packed with vitamins and antioxidants.)

Try this recipe for your own family, and let me know what you think!

Zucchini Pancakes

(Recipe courtesy of Ina Garten)

Ingredients

  • 2 medium zucchini (about 3/4 pound)
  • 2 tablespoons grated red onion
  • 2 extra-large eggs, lightly beaten
  • 6 to 8 tablespoons gluten-free flour (I really like using gluten-free flour in this recipe; it really brings out the flavors and tastes fresher than traditional flour!)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Unsalted butter and vegetable oil

Directions

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs.
  • Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10- to 12-inch) sauté pan over medium heat and melt ½ tablespoon butter and ½ tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.
  • Cook the pancakes about 4 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm and crisp in the oven.
  • Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

I’ll be sharing more of our family’s favorite recipes in the next few weeks, so be sure to check the blog again soon!

What healthy recipes does your family love? Tweet your favorites to @Sunlighten or post them on our Facebook page!

(Photo source: skinnytaste.com)

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