GF Potato Zucchini Pancakes

Potato Zucchini Pancakes

Potato Zucchini Pancakes

My friend made Alice Waters’ Potato Zucchini Pancakes the other day. I followed the same recipe exception of switching eggs to flax seeds, and flour to GF flour mix. Voilà! Equally yummy savory pancakes were made. Easy.

  • 2 cups peeled and grated potatoes
  • 2 cups of grated zucchini
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of ground flax seeds
  • ½ teaspoon baking powder
  • ⅓ cup GF flour mix
  • 1 teaspoon of salt
  • Oil for the pan
  1. Mix zucchini, potatoes and ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water.
  2. In the meantime cook onions with some oil in a pan until translucent. Add the garlic and cook for one more minute. Set aside.
  3. Add olive oil, ground flax seeds, flour, baking powder and ½ teaspoon salt into zucchini and onion mixture in a big bowl. Stir until well combined.
  4. Heat some oil in a bigger pan (medium-high heat) and drop the batter in portions. I use a ¼ cup to measure out the pancakes. Flatten the pancakes with a fork.
  5. Fry until crispy on both sides, flipping them when edges turn brown. I cooked 5 minutes each side.

Good GF Flour Mix

OK. I still haven’t succeeded with GF Bread recipe, but I found a good GF Flour Mix recipe. It comes out hearty side and tastes like multi-grain. Here it goes. This mixture has slightly modified since I published at the first time.

Good GF Flour Mix (multi-grain):
1 cup  oats (ground)
1 cup brown rice flour
1 cup sorghum flour or teff flour
1/2 cup amaranth flour (ground)
1 /2 cup millet (ground)
1 cup arrowroot starch or corn starch or tapioca starch

I buy millet, rolled oats, amaranth in whole, and grind them into flour by a blender or a coffee grinder. After blend each of above, mix them with the rest of the four well. Use it like all purpose flour. I like Teff flour a lot. It has a nutty flavor but has a light chestnut color, so that the bread you bake with teff becomes dark. Sorghum flour is off-white, light and fluffy, but has a distinguish fragrance, which may put off some people.