Author adapted by Angela from Noglutennoproblem.blogspot.com
Ingredients
1 1/2cupsshredded zucchini
1cupminced onion
2teaspoonsminced garlic
3large eggs
3 1/3tablespoonsbrown rice flour
2tablespoonssorghum flour
1 3/4tablespoonscornstarch
1/2teaspoonpotato flour
1/8teaspoonsxanthan gum or guar gum
2teaspoonsgluten free baking powder
salt and ground black pepper to taste
oil for cooking
Instructions
Mix zucchini, onion and garlic together. Add eggs and mix well. In a separate bowl, stir together dry ingredients. Add dry ingredients to zucchini mixture. Cook mixture as pancakes in a heated oil pan.
Freezing Directions: Allow pancakes to cool. Put pancakes into a freezer bag or freezer safe container, separating pancakes with waxed paper or parchment paper. Remove as much air as possible, seal, label and freeze.