Zucchini Pancakes
2 cups finely grated zucchini
1 egg
¼ tsp. Spike seasoning
¼ tsp. Celtic sea salt
1/8 tsp. fresh ground pepper
Dash paprika
¼ cup quinoa flour
¼ cup almond flour
¼ cup brown rice flour
Dash red pepper flakes
Mix batter together well. Heat about 4 tblsp. olive oil in fry pan over medium low heat. Drop spoonfuls of batter, about pancake size in pan. Flatten lightly with back of spoon to about ½ - ¾ inch thickness. Brown on each side. Remove to paper towel.
Posted on
Friday, March 19, 2010
by Christa Orecchio
filed under