Zucchini and Sweet Potato Pancakes (Gluten & Dairy Free)
A guest post from Karen:
Zucchini and Sweet Potato Pancakes
Makes 8 small pancakes
These are not as crispy as their white-potato holiday pancake cousins, but they are still delicious. The tender zucchini and the al-dente sweet potato are scrumptious together!
1 medium organic zucchini
1 medium organic sweet potato
¼ cup almond flour
2 T. brown rice flour
½ tsp. onion powder
½ tsp. garlic powder
1 ½ tsp lemon juice
salt & pepper
2 T olive oil
Grate zucchini and peeled sweet potato. Put them in a bowl lined with a tea towel or paper towels, and sprinkle with salt. Set aside, and beat 2 eggs in a large bowl. Add almond flour, rice flour, onion powder, garlic powder, ½ tsp. ground black pepper and 1 tsp. salt.
Squeeze zucchini and sweet potato to get out all the liquid. You’ll be surprised at how much comes out! When it’s squeezed dry, add to the bowl along with the lemon juice and stir.
Heat 2 T. olive oil in a pan over medium heat. When the oil is shimmering, add the pancake mixture by the tablespoon. Press down the pancake with the back of the spoon to flatten. Cook 2-3 minutes until golden brown, flip, and cook 2-3 more minutes. Drain on paper towels.