2 Servings 10 min Cook
1 Medium Zucchini
2 Medium Carrots
1/2 Cup Chickpea Flour
1/2 Tsp Baking Powder
1 Extra large Egg
2 Tbsp Vegetable Oil
*This recipe is Gluten-Free!* Using a box grater, shred the zucchini and carrots.
In paper towels or a dish rag, gently ring out the zucchini and carrots to release excess moisture.
In a large bowl, combine the gluten free flour and baking powder with the zucchini and carrots.
Toss to coat.
In a small bowl, whisk egg, then add to the zucchini and carrot mixture.
Stir to combine.
In a large skillet, add canola over and heat over high-medium heat, drop about a ΒΌ cup scoop of the mixture into the pan.
Slightly flatten to create a 2 inch cake.
Cook until lightly brown and then flip and cook until both sides are evenly browned.
