Gluten Free Pancakes with Zucchini

IMG_4344Pancakes…I make them a lot. When I was growing up they were a tradition in our house. Every Saturday morning, dad would fire up the grill and with the measured accuracy of a long time pro, he would scoop, sift and stir our favorite breakfast, delivering the fluffy lovelies in a steaming, heaven-scented heap on the table. Little mouths devoured them and over the years, came to develop quite an emotional attachment to the breakfast delights.

As an adult I still appreciate those special flapjacks but have a little trouble digesting all the flour required to make them dad’s way. I’ve taken to experimentation. If you search ‘pancake’ on this site you’ll find several of my fly-by-the-seat-of-my-pants ditties. Y’see (if you don’t know this by now) I cook more by feel than I do by recipe so no two pancake creations are the same. Today’s offering is a gluten-free, dairy free pancake featuring the thing most abundant in the garden these days, zucchini! The kids absolutely loved it, even after I revealed the secret ingredient.IMG_4342

In a blender, combine the following ingredients:

1 c. old fashioned oats (not the quick cooking kind)

1 medium zucchini (you could substitute 1 apple if you don’t have zucchini)

1/2 c. cottage cheese

1 overripe banana

2 eggs

3 Tbsp oil

1/4 c. maple syrup

1/2 tsp salt

Whiz everything up until smooth and then let it sit for up to an hour.

Preheat your grill to 300F. I like to melt butter onto the grill before ladling out my pancakes but that is personal preference- butter makes everything better. If your grill is non-stick, you can skip the butter.

Cook the pancakes on side one until the entire top of the pancake looks solid and the bubbles have popped. Carefully flip your flap jacks and cook until done (about 3 minutes more). IMG_4340

 

 

 

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