Zucchini Pancakes

Zucchini pancakes, or fritters, are a quick and easy way to use up excess zucchini. They're also a great way to get your kids to eat their vegetables. These pancakes are made with almond flour, which gives them a nutty flavor and makes them gluten-free. They're also dairy-free and can be made vegan by using flax eggs instead of chicken eggs. Serve them with your favorite toppings, such as sour cream, salsa, or avocado.

The zucchini pancake is a dish that has been around for centuries. It is believed to have originated in Italy, where it was known as a "frittata di zucchine." The dish was brought to the Americas by Italian immigrants in the 19th century, and it quickly became a popular breakfast and lunch item. Zucchini pancakes are typically made with grated zucchini, eggs, flour, and seasonings. They can be cooked in a variety of ways, including pan-frying, baking, and grilling. Zucchini pancakes are a versatile dish that can be served with a variety of toppings, such as sour cream, salsa, or cheese.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 medium zucchini, grated
• 2 eggs
• 1/2 cup almond flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the zucchini, eggs, almond flour, baking powder, and salt.
2. Heat the olive oil in a large skillet over medium heat.
3. Drop spoonfuls of the batter into the hot oil and cook for 2-3 minutes per side, or until golden brown.
4. Serve with your favorite toppings, such as sour cream, salsa, or avocado.

Why It Works

• Grating the zucchini helps to release its moisture, which makes the pancakes more tender.
• The almond flour gives the pancakes a nutty flavor and makes them gluten-free.
• The baking powder helps the pancakes to rise and become fluffy.
• The olive oil helps the pancakes to brown evenly.