Makes 4-6 servings. Difficulty
1 egg 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large zucchini, trimmed and grated 1 small yellow zucchini, trimmed and grated 1 carrot, peeled and grated 1 russet potato, peeled and grated 1/4 cup fresh basil, chopped + extra basil for garnish (optional) 1 Tablespoon gf flour 3 Tablespoons olive oil 1/2 cup gf sour cream
In a large bowl, beat egg with salt and pepper. Stir in grated zucchini, carrots, and potatoes. Add basil and flour to vegetable mixture and stir to blend.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Drop a quarter cup of vegetable mixture into skillet, flattening pancake with back of a spatula or the bottom of a measuring cup so that pancake is about 3" in diameter.
Cook pancakes until lightly browned and crispy on both sides, about 6 minutes per side. Place finished pancakes on a warm platter in a 200°F oven to keep warm. Repeat process with remaining pancakes.
Serve with a dollop of sour cream and garnish with fresh basil.
These pancakes are unusually good. They are great served as a breakfast with fried eggs or as a side dish for grilled fish.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.