I know it seems awfully silly to revisit a recipe barely a week after posting it, but I like this update and think it might be useful to a lot of people. So what is this change? Well, first, I’ve doubled the amount of flour used, which makes these pancakes stay together even better. But really, the change is that I made them with chickpea flour. It’s perfect — the flavor is very mild, plus it is very high in both fiber and protein and gluten free. Really an ideal flour to use in this recipe.
As you can see, I also made them smaller this time around, which made sense since I had doubled the recipe and was making them for brunch for myself and my boyfriend.
- 1 large zucchini, grated (using a box grater on its largest side)
- 1 tsp. salt
- 1/2 medium onion, chopped
- 1 small clove of garlic, minced
- 2 large eggs
- 1/4 c. feta cheese
- 1/4 c. chickpea flour
- 7 Tbsp. high heat oil
Place the grated zucchini in a fine mesh collander and toss with the salt. Place over a bowl and allow to drain for 10 minutes. The salt will pull moisture out of the zucchini, helping to dry it out. After the 10 minutes are up, squeeze the zucchini to get rid of additional excess liquid and set aside.
While the zucchini is draining, add 1 Tbsp. olive oil to a frying pan and sauté the onion until soft. Set aside.
In a medium bowl, beat the eggs, then mix in zucchini, garlic, onions, feta, and flour. Combine until the flour is fully mixed in.
Heat 3 Tbsp. in the frying pan on medium heat. Pour half the mixture into the pan, spreading so it is approximately 1/4 inch thick. (I tend to make two larger pancakes, but the recipe could also make 4-6 smaller ones.) Cook 3-5 minutes per side, until they just start to brown. Serve warm.