Zucchini Pancakes - Gluten Free
 
 
Ingredients
Dry ingredients
  • Almond flour- ½ cup
  • Gluten free flour or All purpose flour- ½ cup
  • Baking powder- 2 tsp
  • Baking soda-1/2 tsp
  • Salt-1/4 tsp
Wet ingredients
  • Egg-1
  • Milk- ½ cup
Other ingredients
  • Zucchini, chopped very small- 1
  • Non-stick cooking spray or Unsalted Butter
  • Honey or Maple syrup
Instructions
  1. To make homemade almond flour , blanch the whole almonds in hot water for a few minutes and then rinse them with cold water. Pat dry it and peel off the skin.
  2. Put the almonds in a coffee grinder or mixer, pulse it a few times till it's almost ground. Don't over grind it as it will turn into almond butter.
  3. In a large bowl, combine all the above mentioned dry ingredients.
  4. Add the egg to it, combine well.
  5. Add milk and combine well to a smooth constituency without any lumps.
  6. Chop zucchini to very small and add it to the batter, combine well.
  7. Place a non-stick pan over medium heat, grease it with non-stick cooking spray or butter.
  8. Pour 1 large spoonful of batter on the pan.
  9. Let holes form on the batter and the bottom side turn light golden in color.
  10. Flip it to the other side and let the other side turn golden in color as well.
  11. Transfer to a plate.
  12. Serve warm with maple syrup or honey. I also made Zucchini milkshake.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/zucchini-pancakes-gluten-free/