These zucchini pancakes are so yummy, you won't even realize that you are eating something super healthy. 



Zucchini Pancakes
- yields 5 pancakes

  • 1 Zucchini, shredded
  • 1 Carrot, shredded
  • 2 tbsp ground flax seed
  • 1/8 - 1/4 c boiling water
  • 1/2 tsp Sea Salt
  • 1/8 tsp pepper
  • 1 tbsp dried basil
  • 1 tbsp tapioca starch
  • 2 tbsp brown rice flour
  • Olive Oil for cooking

Mix your ground flax with the hot water and let it sit until it thickens.  Preheat a frying pan to medium heat.  Shred your zucchini and carrots and mix them with the sea salt, pepper, basil, tapioca starch, and brown rice flour.  Mix the zucchini mixture with flax mixture.  Put some olive oil on your frying pan.  Put 1/4 c scoops of your zucchini mixture onto the pan and flatten with a spoon (1/8"-1/4" thick).  Cook for approx. 2-3 mins. on each side until nicely browned.  Enjoy.  If you don't have dietary issues, it's nice to mix some sour cream with basil, chives, and sea salt to dab on top.

It's a good idea to put your pancakes on paper towel to take off some of the oil.