Have you ever thought of gluten free, delicate, savory pancakes? think no more!
Zucchini are the most underrated fruit (yes, it is a fruit): moist, sweet and nutritious! Now, match it with an incredible Mochi pancake flour mix, and the results are as fluffy and delicious as you can imagine.
So, move over Latkes, move over Fritters, the new breakfast item on the block is the Mochi Zucchini Pancakes!
For my favorite Mochi flour mix check the link in the recipe. Alternatively you can use regular flour or any GF flour mix of your choice.
Sponsored by Mochi Foods
Video recipe of the day
- DifficultyVery easy
- Preparation time30 Minutes
- Cooking time30 Minutes
- Cooking methodStove
SPICY SOUR CREAM
I use a very small skillet of about 5.5″ so I can make one at a time and they come out all in the same size.
Prepare the pancake batter
Place the shredded zucchini and the salt in a large bowl. Mix well and let them macerate about 15 minutes. After that time, transfer it to a strainer and press the zucchini lightly against the strainer. You will see a lot of juice accumulating on the bottom of the bowl.
Rinse the zucchini very quickly in cold water and repeat. Place them in a dry paper towel and pat dry the excess of water.
Now place the zucchini in a large bowl and add the remaining ingredients. Mix the batter until uniform and set aside.
Scoop the batter in about 1/3 cup increments in a small skillet, lightly oiled and cook a few minutes per side. Repeat with all the batter. Keep the pancakes warm in a 250F degrees oven or refrigerate for a later use.
Mix the sour cream with the remaining ingredients and prepare the garnishes.
If you chose to pre cook the pancakes and serve them at a later time, refrigerate them separated by wax paper until service.
To re heat the Mochi zucchini pancakes:
broil them on medium about 2 minutes per side. They don’t need to darken, just re heat and crisp up a little.
Serve the Mochi zucchini pancakes warm with chilled sour cream.