Gluten Free Zucchini Pancakes

Name: Gluten Free Zucchini Pancakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 14
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 296 milliliters brown rice flour; 1 Tbsp canola oil; 79 milliliters egg whites; 2 eggs; 1 Tbsp fresh sage, finely chopped; 59 milliliters onion, grated; 1 teaspoons pepper; 1 teaspoon sea salt; 2 shallots, grated; 907 grams zucchini, grated (no need to peel)

Gluten Free Zucchini Pancakes is a gluten free, dairy free, and vegetarian side dish. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 88 calories. This recipe serves 14. A mixture of zucchini, egg whites, canolan oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the oven to 200 degrees.Grate the zucchini, onion and shallots in a food processor.In a bowl, mix rest of ingredients, except the canola oil.Immediately stir in the zucchini, onion and shallots and mix well.

Ingredients you will need

Canola Oil

Shallot

Zucchini

Onion

Equipment you will use

Food Processor

Bowl

Oven

Heat oil in a large saut pan or pancake skillet over medium heat.Drop 1/4 cup of batter on to the pan or skillet. Cook the pancakes about 2 minutes on each side, until golden brown.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place the pancakes on a oven safe plate or sheet pan and keep warm in the oven.Continue to make pancakes until all the batter is used.The pancakes can stay warm in the oven for up to 30 minutes.

Equipment you will use

Oven

Frying Pan

Serve hot.