When summer hits and you have more zucchini than you know what to do with, this recipe will come in handy. Made with almond flour, they’re the perfect gluten free side dish or snack.
Prep time: 15 minutes
These pancakes are simple to put together, and you can season them with your favorite seasonings depending on what you’re serving them with.
Tip: When choosing zucchini, smaller is better. While those giant ones may seem like a good value, they’re full of water and seeds, and lack the flavor that the smaller ones typically have.
2 zucchinis, grated
1 teaspoon kosher salt
1/2 cup almond flour
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup finely chopped parsley
1 teaspoon cumin
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
- Spread the grated zucchini on a thick layer of paper towels and sprinkle with salt. Let stand for 5-10 minutes. Squeeze as much water as you can out of the zucchini and transfer to a mixing bowl.
- Add the rest of the ingredients except the oil and mix well.
- Heat the oil in a heavy bottomed skillet and drop the batter by rounded spoonfuls onto the hot pan. When the edges bubble, flip and cook until browned on both sides. Serve immediately.
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