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Gluten Free Dairy Free Savory Zucchini Pancakes

adapted by Angela from Noglutennoproblem.blogspot.com
Servings 6


  • 1 1/2 cups shredded zucchini
  • 1 cup minced onion
  • 2 teaspoons minced garlic
  • 3 large eggs
  • 3 1/3 tablespoons brown rice flour
  • 2 tablespoons sorghum flour
  • 1 3/4 tablespoons cornstarch
  • 1/2 teaspoon potato flour
  • 1/8 teaspoons xanthan gum or guar gum
  • 2 teaspoons gluten free baking powder
  • salt and ground black pepper to taste
  • oil for cooking


  • 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.
  • To serve: Thaw and heat through.