Gluten-Free Summer Squash Pancakes



These gluten-free summer squash pancakes are a delicious and nutritious way to enjoy seasonal produce. They are easy to make and perfect for a quick breakfast or light meal.

Ingredients:
  • 2 medium summer squash, grated
  • 2 eggs
  • 1/4 cup almond flour
  • 2 tablespoons arrowroot flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil, for cooking

Instructions:

Grate the summer squash and use a clean kitchen towel or paper towels to squeeze out as much water as you can

Whisk the eggs together in a bowl

Ground squash, almond flour, arrowroot flour, onion powder, salt, and pepper should all be mixed into the eggs

Mix everything together well

Set a pan on medium heat and add the olive oil

For each pancake, add about 1/4 cup of the pancake mix to the skillet and use a spatula to make it a little flatter

As soon as the first side turns golden brown, the food is done

Feel free to top the pancakes with your favorite things or dip them in your favorite sauce


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