I made these for breakfast last week and liked them so much I also made them for dinner. I used previously frozen and then thawed zucchini or summer squash but fresh would work as well. The pancakes are dense and savory but delicious. So far it’s my favorite use of quinoa flour, which has a nutty, slightly bitter flavor that pairs well with squash. I used my favorite non-dairy cheese, Daiya mozzarella shreds but any shredded cheese or faux cheese product should work. I’d like to try this recipe with green onions added but I didn’t have any in my fridge. Maybe next time. This recipe makes two decent sized pancakes so is perfect for two people when served as a side dish or one person if served alone.

1 medium zucchini or summer squash, shredded
1 egg, beaten
1/3 cup quinoa flour
1/4 cup non-dairy cheese, shredded
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbs vegetable oil

Pat shredded squash dry with a paper towel. In a medium bowl, add squash, quinoa flour, shredded cheese, salt, and pepper. Mix until the squash is coated in flour and spices. Pour the beaten egg into the squash mixture and stir until combined. Preheat a frying pan with the vegetable oil. Form two equal patties out of the squash mixture and fry until brown and crispy on both sides.