Zucchini Pancakes

(4 servings)

Ingredients:

• 2 cups zucchini, shredded
• 1/4 cup granny smith apples, shredded
• 1 large egg
• 2 TBSbrown rice flour
• 1 tsp sea salt
• 1/2 tsp fresh cracked pepper
• 2 TBS scallions, finely diced
• 1/2 tsp fresh lemon juice
• 1/8 tsp freshly grated nutmeg
• 1 TBS olive oil

How To Prepare:

Shred Zucchini and apples using a hand grater or a food processor. Place the shredded zucchini and apple in a clean towel and squeeze out the excess liquid (this helps the pancake stay firm instead of soupy).

Place dehydrated Zucchini and apple in a large mixing bowl. Add to it remaining ingredients, egg through nutmeg and stir to combine.

Heat a large skillet over medium heat.

When the pan is hot, add the olive oil. Spoon about 1/4 cup of the mixture onto the pan for each pancake. The pancake will need to cook about 2-3 minutes per side. Only flip once. The pancakes should come out slightly browned on each side with a crispy exterior and soft interior.

*These pancakes would be great as a side dish for a chicken dinner or eaten in the morning with eggs!

Naturopathic Doctor Says:

Zucchini and apples both contain healthy soluble pectin fiber, a fiber which helps balance the movement of the intestines, lowers gall stone incidences,  and assures healthy bowel function. Scallions contain anti-inflammatory quercetin.  Nutmeg adds a digestive calming accent while eggs contain lecithin, a compound that helps bile flow.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 81, Total Fat 5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 53mg, Sodium 49mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 2g, Protein 3g, Vitamin A 4%, Vitamin C 21%, Calcium 2%, Iron 3%, Vitamin K ~14%

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