Zucchini Pancakes

Oops. Forgot to pick this one... got a little too big!

Good thing I'm getting creative on how to use my zucchinis! I even created a new recipe category to the right so you could have easy access to them! 

If you know me - you know I love a good pancake - and if you know my pancakes - you know I love to create all sorts of combinations! You might think it strange to put zucchini in your pancakes but this combination works AND it tastes great! Enjoy!

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Zucchini Pancakes

(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene

Ingredients: 

• 1 & 1/2 cup gluten free oats
• 3/4 tsp cinnamon (optional)
• 1/4 tsp nutmeg
• 1/8 tsp sea salt
• 2 tsp baking powder
• 1 Tbsp sugar or evaporated cane juice sugar (OR to make this sugar free use 1/2 Tbsp Xylitol)
• 1 cup grated zucchini (finely packed)
• 1/4 cup water
• 1 egg
• 2 Tbsp oil

Directions: 

1. Preheat a pan over medium heat.
2. In a high speed blender, grind your oats into flour. Add the rest of the dry ingredients to the blender: cinnamon (if using), nutmeg, salt, baking powder, and sugar. Pulse to combine. 
3. Add the wet ingredients to the blender: zucchini, water, egg, and the oil. Blend until just combined. Scrape sides if necessary. 
4. Pour the batter onto the preheated pan. (I made my pancakes about 3-4 inches large.) Brown on each side. 

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Tips from jalene: 

• Got a lot of zucchini?! I usually thoroughly wash them, cut the ends off, cut out the seeds, and process them through my fine grater. Then I seal them up in freezer bags in portions of 1 cup and either put them in the fridge (if I'll be using them in the next couple of days) or in the freezer for long term storage. Note: When using pre-frozen zucchini in your recipes, often times it will work the same if being ground in. If not, you may need to add more gf flour accordingly.