Ingredients

The following ingredients have 7 Servings
  • 2 pounds zucchini, grated (no need to peel)
  • 1/4 cup onion, grated
  • 2 shallots, grated
  • 2 eggs
  • 1/3 cup egg whites
  • 1 1/4 cup all-purpose gluten free flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon canola oil

Instruction

  • Preheat the oven to 200 degrees.Preheat the oven to 200 degrees.
  • Grate the zucchini, onion, and shallots in a food processor.
  • In a bowl, mix the rest of the ingredients, except the canola oil.
  • Immediately stir in the zucchini, onion, and shallots. Mix well.
  • Heat oil in a large sauté pan or pancake skillet over medium heat.
  • Drop 1/4 cup of batter on to the pan or skillet. Cook the pancakes about 2 minutes on each side, until golden brown.
  • Place the pancakes on an oven-safe plate or sheet pan and keep warm in the oven.
  • Continue to make pancakes until all the batter is used.
  • The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.