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Gluten Free Zucchini Cornmeal Pancakes

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Yield:

Yield: 8 pancakes

Directions

  • 1 cup grated zucchini
  • 1 cup buttermilk
  • 1 cup gluten free cornmeal
  • 1 TBS baking powder
  • 1/2 tsp salt
  • pinch chipotle or cayenne pepper
  • coconut oil for greasing the griddle
  1. Allow griddle to heat while assembling ingredients
  2. Whisk dry ingredients together in a large bowl
  3. Add zucchini and buttermilk to bowl and stir to combine
  4. Brush a thin coating of coconut oil on griddle
  5. Spoon batter onto hot griddle.  Flip pancakes when golden brown.
  6. When both sides are perfectly golden and nicely crisped, serve immediately.

 

Adapted from The Southern Lady Cooks zucchini hoecakes