Recipe – Prebiotic Zucchini Pancakes With Orange Dip
Potato latkes are amazing, albeit a little time consuming to make. Why not try these simple zucchini pancakes with a simple twist – that is, a “supplemental” twist.
You’ve been hearing about probiotics for years, but it’s only recently that research has turned to prebiotics. Prebiotics pave the way for friendly bacteria to colonize – they may be more important to have in the diet than the massive amounts of probiotics people try to eat for friendly bacteria to thrive.
Prebiotics are typically starches or fibery foods – like starchy roots or apples – that clear the intestinal tract for probiotics to march through. In fact, probiotics are virtually worthless without them. (Source: Nutrition and Your Mind) They are a dynamic duo so it’s best to pair them with meals if at all possible.
This recipe was adapted from typical recipes so it could include one of the best prebotic sources: potato starch. Most recipes want you to use refined white flour which will harm your gut and create inflammation, considered the “root of all medical evil.” But potato starch is a versatile prebiotic flour that’s also perfect for making gravies, soups and sauces. You can easily whip together a complementary probiotic dip to create a wonderful meal for gut health.
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Probiotic Zucchini Pancakes With Probiotic Orange Dip
Cook and prep time: 20 min +
Preheat oven to 300 degrees
- 2 medium zucchinis
- 2 extra large eggs, slightly beaten
- 2 Tbs grated onion
- 1 1/2 tsp Sea Salt (I use this brand)
- 6 Tbs of potato starch
- 1/4 tsp Baking Powder (Aluminum Free)
- 1/2 tsp pepper
- Dash of paprika
- Dash of mustard powder if you have it
- Grassfed butter (I like Kerrygold, but you could also use Expellar-pressed coconut oil)
- Organic plain yogurt or Greek yogurt
- Organic Thousand Island Dressing
- Alternative to dressing: organic ketchup
To make orange dip, stir equal parts Thousand Island dressing with organic yogurt. Alternatively, use a dollop of yogurt to stir into organic ketchup. Place the mixture in the fridge.
Get a saute pan warming on the stove. Grate zucchini and onion into a large bowl, using the large grating side. You may wish to place zucchini on paper towels and lightly wring them a bit because they tend “sweat” and it can add too much liquid to recipes like this. Quickly stir in the egg and onion. Raise the stove heat for the pan. Stir in the dry ingredients: starch, spices, salt, powder. If the mixture is too thin from zucchini liquid then you can add up to two more table spoons of potato starch.
Place a scoop of butter or coconut oil on the pan for frying, but make sure it’s not smoking. Lower the heat to medium-low. With a large spoon, place big drops of batter onto the pan. Cook each side for 2 minutes until brown and as crispy as you prefer. For each finished batch, make sure to add more butter. For each finished batch, place them on a baking sheet and keep them in the preheated oven to keep warm – they get cold fast.
Serve on a plate with the dip on the side, can add parsley for garnish.
If the orange dip isn’t appealing to you, you might mix avocado with organic yogurt, garlic and salt.
Either way, you’ve got meal that has ingredients which work together to boost the gut, thanks to the addition of probiotic and especially the prebiotic ingredients.
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