Zucchini Pancakes
Kara Orr
A great way to use extra zucchini in the summer. Fast and easy!
ingredients
- 2 cups shredded zucchini
- 3 Tbsp. chopped onion
- 1/3 cup gluten-free baking mix
- 1/4 cup parmesan cheese
- 2 eggs, beaten
- 1/2 tsp. salt
- Pepper to taste
directions
- 1
Toss zucchini and onion together. Add the remaining ingredients and mix just until all ingredients are well moistened.
- 2
Drop mixture by heaping tablespoons onto lightly greased griddle or skillet. Cook over medium heat until pancakes are browned and bubbles appear on surface. Turn and brown on other side.
Source: Kara Orr
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