What do you do with that extra zucchini? Make zucchini pancakes, of course!
I bought this huge zucchini at Happy Patch produce for 50 cents. I had no idea what I would do with it, but, for 50 cents, I thought "why not?"
Unfortunately, the seeds were huge and the skin was really tough.
So, I peeled a piece and scooped out the seeds.
I used the box grater and grated the one piece I had prepared. It measured about 1 cup of zucchini. I looked for a recipe that would use just one cup. If the zucchini was inedible, no reason to waste the other ingredients or my time.
I follow The Southern Lady Cooks on facebook and she just posted a recipe for zucchini hoecakes - for those of you not from the South, hoecakes are a type of cornmeal pancakes. Her recipe called for 1 cup each of self-rising cornmeal, buttermilk, and zucchini with an optional pinch of cayenne (I used chipotle pepper). I realized this might be a great gluten free recipe with the added bonus that it did not use eggs. I am always looking for recipes that can be served to those with allergies or intolerances. Using gluten free cornmeal, baking powder and salt, I prepared my own cornmeal mix and assembled the ingredients.
I whisked the dry ingredients in a large bowl.
Added the buttermilk and zucchini and mixed just to combine with a rubber spatula.
I always use my electric skillet and I lightly greased the pan with coconut oil. I used a big spoon and the recipe made 8 nice pancakes.
When they looked golden and slightly crispy, I flipped them. I did need to add a little extra coconut oil to keep them from sticking.
Here is the finished product which Kim and I sampled with our guests.
They were absolutely delicious.
Thanks to The Southern Lady Cooks for a great recipe.
Gluten Free Zucchini Cornmeal Pancakes
Yield: 8 pancakes
adapted from The Southern Lady Cooks zucchini hoecakes
- 1 cup grated zucchini
- 1 cup buttermilk
- 1 cup gluten free cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- pinch chipotle or cayenne pepper
- coconut oil for greasing the griddle
- Allow griddle to heat while assembling ingredients
- Whisk dry ingredients together in a large bowl
- Add zucchini and buttermilk to bowl and stir to combine
- Brush a thin coating of coconut oil on griddle
- Spoon batter onto hot griddle. Flip pancakes when golden brown.
- When both sides are perfectly golden and nicely crisped, serve immediately.
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