Got the recipe from this site Grain-Free Zucchini Pancakes and this site and modified it to adapt to my diet. I think I used too much ghee because I'm crappy at cooking regular pancakes, let alone these. Also, I had to break down and buy a $9 bag of Almond Flour when my attempt at trying to create almond flour in my food processor turned into a mess. Oh well. My first batch from last night turned into a burnt mess and olive oil is horrid for cooking this type of food because of it's smoke point, but the ones I made this morning turned out to be oh so delicious:
2 medium zucchinis, ends cut off
1/4 cup of red onion, grated into strands or diced
1/2 teaspoon of sea salt
2 tablespoons of almond flour (Coconut flour can work as well)
1 or 2 large eggs
1/2 teaspoon of baking powder
about 1/2 teaspoon of dried dill
1/2 teaspoon of onion powder (optional)
high heat oil (I used ghee)
1. Grate the zucchini
2. Put the zucchini in a colander bowl and distribute the sea salt in the zucchini and let it sit for 10 minutes to drain the water
3. While zucchini is draining, mix almond flour, baking powder, eggs, onions/onion powder, and dill
4. Warm skillet on medium-low heat (I usually warm it at 3 or 4 rather than medium-high)
5. Strain shredded zucchini in a cheesecloth if available. If not, just press the zucchini against the colander to strain the water.
6. Stir zucchini into batter mix
7. Grease your skillet once it warms up
8. Pour batter into skillet into 4-6 inch pancakes. I cooked mine one at a time
9. Fry each pancake on each side until they brown. Wait for them to bubble in the middle before flipping
10. Replenish oil as needed
11. Place finished pancakes on paper towel to blot out excess oil
And they tasted damn good too!
Next, I may try Cauliflower-Zucchini Pancakes and give you guys a report!