I awoke with a renewed commitment to eating gluten- and grain-free today, so I whipped up this dish with left-overs from my kitchen and it was completely satisfying!
I like a little heat, and I love the flavor and intensity of Sriracha hot sauce, but feel free to leave out the bite if that’s not your style.
I blended my ingredients in my tiny, mini-chopper, the only food processor I possess! But I recommend something bigger.
Recipe serves 4:
In your food processor, blend together:
2 Medium zuchinni
4 Sprigs parsley
4 Ají Dulce peppers (these are little, sweet, red peppers commonly used in Latin America. If you don’t have this variety, use 1/2 a medium red pepper instead.)
1 Tsp salt
4 Dashes black pepper
1 Tsp. Sriracha hot sauce or Red Pepper flakes, to taste (optional).
After blending all the above together, add the following ingredients by hand, to form a batter:
3 Eggs, beaten
3/4 Cup Ricotta Cheese (I make my own. Crumbled white farmer cheese will also do as this is basically Ricotta, drained and pressed firm. You can also substitute Cottage Cheese, but not too watery. Don’t use a cheese that will be gooey when it melts, like Mozerella.)
Now, adding 1 tablespoon at a time, stir in some Quinoa flour (or any type of flour you prefer, but Quinoa has no gluten & technically isn’t a grain, but rather, a seed) until your batter achieves the consistency of traditional pancake batter, i.e, thick but pourable. I used about 4 tablespoons in all. Use your judgment. You don’t want your batter too watery because you will be flipping the little pancakes.
Melt 1 tbsp. healthy oil (I used Earth Balance butter substitute or light Olive Oil) into a frying pan and get the pan hot. Gently spoon your batter into the pan to form little cakes. Turn heat down to medium/low. Flip when the bottoms are golden brown. When your pancake is firm and bounces back to the touch of a finger, it’s done! Garnish with Parsley & Cheese. Serve hot.