These are not the traditional buttermilk pancakes smothered in Vermont maple syrup that put you to sleep after a short stack. The sweet taste of raisins and coconut, combined with the earthy flavor of zucchini and brown rice, will have you eating more than just one. Zucchini is a summer squash that provides antioxidants, electrolytes, omega-3 fatty acids, zinc, and niacin, and is a good source of the B vitamins needed for optimal health.
Serves 5 to 6 (makes 30 to 36 pancakes)
Calories per serving (6 pancakes): 174
3 cups shredded zucchini
Sea salt
1 cup cooked brown rice
¼ cup unsweetened shredded coconut
½ bunch scallions, white and light green parts only, sliced
⅓ cup raisins
1 teaspoon grated fresh ginger
1 tablespoon curry powder
2 large eggs (preferably organic or cage free), lightly beaten
3 tablespoons brown rice flour, plus more if needed
1 (8-ounce) can whole water chestnuts, drained and coarsely chopped
1 tablespoon avocado oil
Put the shredded zucchini in a colander and sprinkle it with salt. Set the colander in the sink for 30 minutes to drain excess water. Press on the zucchini to extract more moisture, then transfer the drained zucchini to a food processor.
Add the brown rice, coconut, scallions, raisins, ginger, curry powder, and 2 teaspoons salt and process to a grainy consistency.
In a large bowl, whisk the eggs with the brown rice flour. Add the zucchini mixture and water chestnuts; mix well. At this point, the batter can be refrigerated in an airtight container for a few days before cooking. It also freezes well, if divided into several batches.
In a nonstick skillet, heat the oil over medium heat. Form a 2-inch pancake from the zucchini mixture; if it does not hold together, stir another teaspoon of brown rice flour into the batter. Cook a test pancake and taste to see if more salt is needed, then form and cook the remaining pancakes in batches (cook until slightly browned). You should end up with 30 to 36 (2-inch) pancakes.