Monday, May 11, 2015

Gluten-free zucchini pancakes that are more than yummy... they help you fight eczema, too.

I love zucchini pancakes but I'm learning to look at food as medicine.  There's so much more going on in that innocent squash than most of us ever stop and think about.

Zucchini and Phytonutrients--  Recently, our brand new phytonutrient data library at EatRx has been coming together and we think it's kinda mind-blowing!  We are developing the world's largest biochemical and molecular library. We've just completed a major input and search for phytonutrient information which, up until now, has been scattered throughout the web and in partial collections in ethno botanical reference books around the world.

We've collected massive amounts of phytonutrient data,  We now have detailed information on over 2400 plants, such as zucchini (these plants are all edible or can be used for other healing purposes).  We know which among over 7500 phytonutrients they each contain, and what the activities of those phytonutrients are. Examples of nutrient activities are thing like anti-inflammatory, anti-mutagenic, anti-hypertensive, etc. There are over 1000 catalogued activities and most phytonutrients have between 50 and 100 different activities, many of which are healing for the human body.  It's a real WOW.

How this helps you fight eczema--  This new library is allowing us to do some really exciting things. One of those, is that we've created a list of eczema healing foods. In our new eczema report, we've listed the Top 40 Foods that contain phytonutrients with anti-eczema properties.  Zucchini is a food from that Top 40 list.  (If you're interested in learning about our eczema report, available now,  click here.)  There are some surprising foods in this Top 40 list but the number one food is the biggest surprise of all--my lips are sealed...if you want to know, go see the report.

For all you gardeners, here's a new way to look at those monster zucchini crops you end up with each've got yourself a powerful eczema healer.  Who knew?

By the way, we also have developed a list of the Top 40 Anti-Inflammation Foods. Every food on this list has between 19 and 37 phytonutrients with anti-inflammation activities. This is not the list you're used to seeing. You won't see pomegranate, acai berries and kale. This list is built on science, fact and complex computer algorithms. No nutritionist or doctor could build it, even with a powerful computer and a big staff. It has literally taken years of work to develop RxExplorer, the EatRx Deep Web search engine, which is capable of collecting, sorting and matching data on this level.
The Top 40 Anti-Inflammation list is making me completely change the way I look at cooking. Since inflammation is the source of most of the world's diseases, it's really something everyone should see. Our anti-inflammation report will be available in a few weeks.
Now, about those pancakes--  I've always really loved zucchini pancakes.  They taste great and they are easy to make. I like that they work for breakfast, but are also great for any meal.  And, of course, now I love how healing they really are.

For breakfast, just top them up with some sugar-free jam, smashed berries or homemade applesauce. You can also make a raspberry sauce by pureeing fresh raspberries, running them through a strainer and then sweetening them with a little stevia or Coconut Nectar.

Zucchini pancakes are also delicious savory for lunch or dinner. For lunch, they can be the main show with a salad on the side.  For dinner, they make a great side dish.

2 zucchini grated
3 eggs whisked
1-3 T coconut flour (as needed to soak up extra liquid)
sea salt and white pepper to taste
1/4 dried thyme
1/4 dried marjoram
coconut oil

Optional: fine chopped onions or shallots (nice with savory pancakes you might serve for lunch or dinner)

Note:  You can allow the grated zucchini to sit for a while in a bowl or colander and then drain away the extra liquid that collects.  But, if you're making these for breakfast and time is short, just add in coconut flour until the liquid is mostly absorbed.  Start with 1 T and add more as needed.  You may find that if you are cooking the pancakes in batches, you need to add more flour between batches.

Mix together all the ingredients except the coconut oil.   In a large frying pan, melt the coconut oil over medium heat.  Drop the pancake batter into the pan in spoonfuls of about 3-4" in diameter.

Allow the bottoms to cook and get golden.  Then flip the pancakes to the other side.  When both sides are golden and interiors are cooked through, remove the pancakes and serve.


  1. OMG LOVE! I love the chunkiness!! I am totally making these, thank YOU for your genius! :)

    1. Thanks Gigi, I agree. Texture is great in food!