Happy Friday!!! It’s Blue Friday here in Seattle where everyone is decked out in Seahawks twelfth-man gear- including me. And I am going to be showing it off today on the KING5 evening news tonight as I talk about what you should be drinking and eating on Seahawks Sunday! If you get a chance to tune in, I will be on in the 4 o’clock hour.
And then I am going to enjoy maybe our last hot and sunny evening. I am going to have a glass of wine and a big plate of my new favorite appetizer Savory Zucchini Basil Pancakes with Bruschetta Topping.
I have been thinking about making savory pancakes for a while and last week I finally went for it and OH. MY. GOODNESS. They are seriously absolutely awesome. It’s almost like a little taco pancake! I loved the bruschetta topping with the pancakes, but the girls have also been requesting them instead of Gluten Free bread to dip in their soup, or to bring cold to school in their lunch like they are flatbread. When a 6 and 9 year old start requesting them regularly, you know they are good!
- Sorry guys! IT glitch- I will fix the recipe print feature on this recipe asap!
2 cups cherry tomatoes, halved
2 tablespoons very finely sliced fresh basil
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup coconut milk
1 tablespoon white vinegar
1 ½ cup All Purpose Gluten Free Flour (I use Bobs Red Mill)
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons coconut oil, melted
1 cup shredded zucchini
3 tablespoons thinly sliced green onions
3 tablespoons very finely sliced fresh basil
For the Bruschetta Topping mix together the cherry tomatoes, basil, green onions, olive oil and vinegar. Season to taste with kosher salt and set aside.
To make the pancakes:
Mix together the coconut milk and vinegar and set aside.
In a large bowl, whisk all of the dry ingredients together until they are well combined.
Add the coconut milk to the dry ingredients along with the melted coconut oil and whisk everything together until smooth. Then stir in the zucchini, basil and the green onions.
Heat a griddle or non-stick pan over medium-high heat and grease the griddle with coconut or vegetable oil.
Spoon the pancake batter and cook for about 1 minute or until you see little bubbles forming on the edges of the pancakes. Flip them over and cook another minute.
Serve the pancakes hot with the bruschetta topping.
Preparation: 15 minutes
Cook Time: 10 minutes