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Gluten-Free Zucchini Pancakes with Poached Eggs

May 31, 2014

Main Image

Cooking Time:

15 minutes

Yields:

4 servings

Body

Let’s resolve the age-old breakfast debate once and for all: Savory or Sweet? I don’t about you, but savory always wins in my book. There is nothing better than waking up to a plate full of fluffy scrambled eggs, crispy bacon, and roasted root vegetables. On the other hand, the beauty of a perfectly flipped perfect pancake is something that can’t be ignored!   

But why should sweet breakfast lovers get to have all the griddling fun? These savory zucchini pancakes take the idea that pancakes must be sweet and flip it on its head. They’ve become my go-to weekend meal, providing an easy, delicious way to get a healthy dose of veggies in the morning. Top them with a poached egg, and maybe some wilted kale for an extra nutritious kick, and you’ve got a protein-packed, gluten-free meal to start your day.  

Ingredients

  • 2 medium zucchini
  • 1 small yellow or white onion
  • 6 eggs, divided
  • ½ cup rice flour
  • 1 tsp turmeric
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp chili powder
  • ¼ tsp cayenne
  • 2 tbsp extra virgin olive oil

Instructions

  1. Cut the ends off each zucchini and then cut them in half widthwise. Cut the ends off of the onion, and cut it into 4 chunks
  2. Fit a food processor with the grater attachment, and grate all of the vegetables. Alternatively, this can be done with a box grater.
  3. Dry the grated vegetables thoroughly with a paper towel, and then add them to a mixing bowl.
  4. Crack 2 eggs into the bowl, and then add the rice flour and all of the spices. Mix well with a fork.
  5. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Once hot, use a spoon to scoop about 3 tablespoons of batter into the skillet, and press down slightly with the back of your spoon. If you have room in the skillet, two pancakes can be made at one time.
  6. Once the edges start to brown and get crispy, about 5 minutes, flip and cook for another 3 or 4 minutes. Continue with the remaining batter.
  7. Transfer cooked pancakes to a plate and cover with a paper towel to keep warm.
  8. In a small saucepan, bring about 4 inches of water to a simmer. Crack one egg into a small bowl, then slide it into the water. Two eggs should be able to cook at one time. Let them cook until the yolk is completely covered with white, about 8 minutes.
  9. Scoop the eggs out using a large spoon and place on a paper towel to dry slightly. Continue with remaining eggs.
  10. Divide pancakes among 4 plates and top each plate with a poached egg and season with addition salt and pepper before serving.