Fall is officially here, but I wanted to sneak in one last summer squash recipe: zucchini pancakes.  Although zucchini (and many other fruits and vegetables) can be found year round, it doesn’t mean they offer the same health benefits as during their peek season.  Freezing, pickling or preserving recently harvested produce presents us with optimal nutrients.  When we consume foods that are not local to us (due to climate change), they must travel a long distance.  The longer that transit time is, the more nutrients deplete, which means that by the time it gets to us, the food is pretty “dead”.  It’s best to try to eat locally and in season in order to gain the most out of everything we consume.

I love this pancake recipe because it’s under 10 ingredients, but more importantly, the end product is incredibly versatile!!! In the photo that’s pictured, I used 2 pancakes as “bread” for an egg sandwich.  These pancakes are like the classic “pizza bagels” that I grew up with.  You can have them any time, with anything! They’re great as a side, snack or main event with a topping of choice!

serving size: 12
total time: 45 mins

  • 4 medium size zucchini
  • 2 teaspoons sea salt
  • 1 teaspoon lemon zest
  • 2 cloves garlic
  • 1/2 medium size yellow onion
  • 1 tablespoon ground flaxseed
  • 1/2 cup almond flour
  • black pepper to taste
Turn oven on to 400 degrees and line a baking sheet with parchment paper.  (I like to lightly grease my parchment with olive oil, but this step is not necessary, it just makes the pancakes more golden and crispy.)  Grate the zucchini using the largest hole option on the grater into a large bowl.  Salt the zucchini and toss evenly to coat.  Allow the zucchini to sit on the counter while preparing all other ingredients.  Zest the lemon, using the smallest hole option on the grater, into another large bowl.  Grate the onion on the largest whole option (same as zucchini) into the bowl of lemon zest.  Finely chop the garlic and add to the lemon zest/onion.
Using cheesecloth or a clean kitchen towel, ring out the excess moisture of the zucchini.  Place about 1/3 of the shredded zucchini in the center of the cloth and squeeze as much water out as possible.  Place the ringed zucchini into the bowl with lemon mixture.  Once that is complete, add the flaxseed and almond flour to the bowl and toss evenly to coat.  Add black pepper if desired.  Form 12 pancakes and place them on the parchment paper to bake for 15 minutes (or until golden brown) on each side.

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