It may sound a bit strange to put zucchini in pancakes, but I guarantee you’ll love this gluten-free version of a weekend breakfast classic. Enjoy!
- 1/2 cup Bob’s Gluten-Free all-purpose flour
- 1/2 cup sweet white rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup water
- 1 1/2 cup zucchini, shredded and squeezed to remove water
- 4 – 5 sprigs fresh parsley, stems removing and finely chopped
- 1 egg, beaten and seasoned
- 6 fresh figs, cut in half
- 1/4 cup butter
- 2 tablespoons olive oil
- seasoned with salt
Mix together the dry ingredients in a large mixing bowl. Add the shredded zucchini, parsley and egg. Slowly add the water (you may not need all the water, or you may need a bit more depending on the wetness of the zucchini) and stir to incorporate until you have a batter that not too thick or thin and can easily spread into a pancake once you place it in the pan. You’ll know if it’s too thick because it will remain a mound and not spread easily — or too thin if it’s running, so just adjust with a bit more water or flour as needed.
Place a nonstick pan over medium heat, add just enough oil (or use a combo of oil and butter) to cover the bottom of the pan and heat until hot but not smoking.
Add about a quarter cup of batter for each pancake and cook until golden on one side and bubbly on the other. Flip and cook through. This should take about a minute on each side. Repeat until you have the number of pancakes desired. Refrigerate any leftovers.
In the meantime, slice the figs in half. Place another pan (or wipe out the pan that you cooked the pancakes in) over med/high heat and add the oil and the butter. Heat for about a minute and add the figs — cut side down — let them brown for a few moments, lower the heat, stir and cook for a minute more or just until the figs begin to soften.
Place the pancakes on individual plates and top with the fig syrup.