Gluten-Free Lemon Poppy Seed Pancakes

1. Grate the zucchini (I use the “fine” side on my box grater). When the zucchini is completely grated use a cheesecloth, thin towel, or even just your hands to squeeze out the liquid. It’s easiest to squeeze out the liquid in small increments, so just repeat with a few smaller batches of zucchini. The zucchini should end up noticeably drier, be clumped together, and have lost a significant amount of size. Set the zucchini aside.

2. In a bowl, combine the next seven ingredients (GF flour, sugar, baking powder, baking soda, egg, yogurt, and applesauce). Stir until a smooth batter forms.

3. Next, stir in the lemon juice. Finally, add the prepared zucchini and the poppy seeds.

4. Heat a non-stick skillet over medium heat.

5. When the skillet is warm, pour in about 2 tablespoons of batter for each pancake, fitting as many into the skillet as you can but still leaving room to maneuver a spatula.

6. When most of the bubbles on the top of the pancakes have popped and the batter is looking opaque, flip the pancakes.

7. Cook for an additional minute or two on the second side. Remove them from the griddle when the bottom is golden brown (easy to check by lifting up gently with a spatula).

8. Repeat until all of the batter has been used. Serve warm!