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Gluten Free Zucchini Pancakes

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My friend, who has a city garden, was relishing her bumper zucchini crop. (Is there anything BUT a bumper zucchini crop?) When she said she would bring me some gifts from her garden, I kept an eye out fun ways to use fresh zucchini. King Arthur Flour posted a wheat flour version of this pancake, which I converted to a healthier  Gluten Free version.

So here ya go. These savory pancakes are delicious plain or with a scoop of my ‘healthy’ version of sour cream, (Plain greek yogurt, or, in this case Quark), garnished with chives, parsley, and/or additional cheese. You can even add ham or bacon bits. (Oh yes, I’m adding bacon bits next time!) Leftovers can be frozen. I think they would make a super easy, quick-dinner, topped with a fried egg and a savory tomato sauce.
I used Duck Eggs, because I am fortunate to have a dear friend who shares them with me. I love duck eggs, they are creamy, full of good fats, and work fantastically well in baked goods!
If you are looking for a tasty ‘To Go’ cake for a snack or breakfast, this is your answer. They are flexible to suit your tastes, so get your ‘creative’ on and whip up a batch!

Gluten Free Zucchini Pancakes

3 Large Duck Eggs. (or 3 large chicken eggs + 1 yolk)
1/4 Cup Avocado Oil (or EVOO)
4 Green Onions, white parts, sliced into rounds
2 tsp dried herbs: your choice here. Penzey’s Mural of Flavor would be yummy, or oregano, basil, thyme, tarragon. You can also add fresh herbs, just bump up the amount. Any combo that sounds good to you!
4 cups Zucchini, grated coarse. (I used a food processor for speed)
1 cup grated or shredded Cheese. (I used 1/2 cup grated parmesan, 1/2 cup pizza mix shredded cheese)
1-2 tsp salt, depending upon your seasoning (is it salted?) and the saltiness of the cheese.
1 3/4 Cup Gluten Free (or regular wheat if you are not GF) Flour, or mixture of Gluten Free Flours.
I used 1/2 cup of White Rice Flour, 1/2 cup Brown Rice Flour, 1/2 cup quinoa flour, 1/4 cup buckwheat flour. I really liked the nutty qualities this combo provided. Hearty but not overly heavy. The quinoa adds protein and fiber, the buckwheat an earthy quality.

Mix the dry ingredients with the zucchini and toss together.  Whisk up your eggs and add the oil, then combine with the ‘dry’ mixture. It will look rather like this, don’t be put off by the color, they cook up golden!

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Heat your griddle to medium heat, grease it with your choice of fat: butter, coconut oil, red palm oil, olive oil. Then drop about a 1/4 cup dollop, flattening into a cake if the batter is thick, and cook until you begin to see bubbles burbling up through the crevices. Adjust the heat if they start to over-brown. Flip, and cook until throughly cooked through, with no doughiness inside. They take about 5 minutes per pancake, a little longer than breakfast cakes.

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Voila! Delicious, hearty, healthy and flexible breakfast, ready to go!

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I found these quite tasty all on their own. If you whip up a batch, tell me what you think, and what your modifications were. I hope you like them!

(If you have questions, leave them in the comment section!)