Gluten-free Zucchini Pancakes

When it's time to harvest zucchini it usually means you have A LOT of them, right? When the zucchini in my dad's garden is ready we know to prepare ourselves for lots of it. So, I usually make zucchini bread (regular and chocolate), whichever I'm in the mood for. However, these zucchini pancakes seem to be pretty popular in my house. They are always the first thing to be requested at harvest time. They are definitely a family favorite. You only need to mix together 6 ingredients and you're ready to go. They are quick, easy, and make a great side dish or a fun snack.

I based this recipe off of my mom's potato pancake recipe that she made constantly when I was a kid. So, that means lots of onions that give these pancakes tons of flavor. A little bit of baking powder helps keep them light and fluffy on the inside. Lightly frying keeps them crispy on the outside. They are so delicious that when I make them they disappear as soon as they are finished. Sprinkled with salt and served with a dollop of sour cream, these pancakes are the perfect way to use up that surplus of zucchini you have from the garden.