Easy Gluten Free Zucchini Pancakes
It's hard to believe four simple ingredients makes something as tasty as these Easy Gluten Free Zucchini Pancakes. Our family makes these zucchini pancakes all year because it's perfect for using up garden zucchini, and supplies a quick, healthy side dish in the winter. Serve them with marinara or applesauce for dipping and the whole family will devour them!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 11
- 4 eggs
- 1/2 cup grated parmesan
- 2/3 cup gluten-free baking mix or bisquick* ((i use pamel
- 3 cups grated zucchini (about 2 medium )
- butter (for greasing)
- Carbohydrate 3.45118181818182 g
- Cholesterol 5.78181818181818 mg
- Fat 1.75332727272727 g
- Fiber 0.372000008062883 g
- Protein 3.63183636363636 g
- Saturated Fat 1.04303090909091 g
- Serving Size 1 1 pancake (83g)
- Sodium 119.654545454545 mg
- Sugar 3.07918181011894 g
- Trans Fat 0.118014545454545 g
- Calories 43 calories
[ { "@type": "HowToStep", "text": "In a large bowl whisk the eggs together well. Stir in baking & pancake mix and parmesan until there are no lumps. Then stir in zucchini until well combined." }, { "@type": "HowToStep", "text": "Preheat griddle or non-stick skillet over medium heat. Swipe butter on the griddle and then drop 1/4 cup amounts of batter for each pancake on the hot pan. Use the spoon to flatter and spread the batter slightly and Cook for 2-3 minutes, flip, and cook 2-3 minutes more, or until golden." } ]
