Zucchini Quinoa Pancakes

Served with Tomato Jalapeño preserves.  A nutrient packed brunch!

Grated one medium Zucchini, one half cup Red Onion and one Carrot. Add 2 eggs, lightly beaten, 2 cups Quinoa and 1/2 cup Rice Flour. Season with salt and pepper to taste and mix well.

Using a 1/3 cup measuring cup, scoop mixture onto well oiled griddle. Use the bottom of the measuring cup to flatten batter into rounds. Fry for 3 minutes at medium high temp on each side. 

Serve with either Savory or Sweet preserves or compote of your choosing. 

I found that this roasted red pepper/eggplant relish from Bosnia Hercegovina to be quite tasty on the pancakes as well.