These delicious gluten-free pancakes are made with a convenient pancake mix that contains a great combination of gluten-free flours from rice, soy and corn. You can’t tell that they are made without wheat flour, so they appeal to everyone. For healthy fats, I use Valbreso feta, a type of cheese that is naturally high in omega-3 fatty acids. You will need two Gelson’s paper shopping bags to help you drain off extra oil from the pancakes.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
2 Italian squash, grated on large holes of grater
1 yellow crookneck squash, grated on large holes of grater
1/2 cup Maple Grove Farms gluten-free pancake mix, plus more as needed
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 organic eggs
1/2 cup Valbreso feta cheese, crumbled
1 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint leaves
1 small organic onion, chopped (about 1/2 cup)
1 1/2 cloves organic garlic, crushed, divided
2 tablespoons Napa Valley organic olive oil
1 6-ounce container Oikos organic 0% Greek yogurt
-squeeze of fresh lemon juice

DIRECTIONS:
– Preheat oven to 500º Fahrenheit.
– Place grated squash in a colander and sprinkle with 1/4 teaspoon salt. Toss and cover with a paper towel and place a heavy bowl on top. Let stand while you prepare other ingredients.
– In a large bowl, combine pancake mix, remaining 1/4 teaspoon salt, pepper and cayenne. Beat in eggs.
– Quickly rinse the squash under running water to remove the salt. Squeeze squash by the handful between layers of paper towels until it is free of excess liquid. Add to the bowl with feta, parsley, mint, onion and 1 clove crushed garlic. Mix batter well. If it is too wet, add more pancake mix by the tablespoon until batter is moist and thick, not runny.
– Heat one tablespoon oil in a large, heavy skillet (10-12 inches) over medium heat. Scoop mixture with a tablespoon or a soup spoon. Slide mixture into the pan, gently flattening each pancake with a spatula. You can place them close together since they will not spread. Cook about four minutes on each side, until brown on the bottom and formed. Remove and drain on a paper bag. Repeat in one more batch, using more oil if necessary. You can flash freeze them on a baking sheet (without the paper bag) at this point if you will serve them later. To serve right away or to cook from frozen, transfer all of the pancakes to one baking sheet lined with a clean paper bag. Finish cooking them in the oven, four minutes on each side for fresh and about eight minutes per side for frozen.
– While pancakes are cooking, stir remaining half clove of crushed garlic into yogurt. Squeeze in some lemon juice to taste and stir. Serve immediately with zucchini pancakes.

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