To make these savory pancakes, you’ll need around 3 cups of grated zucchini, which you’ll have to toss with a little salt and let rest for a while. After it has rested, you’ll need to squeeze out every inch of water there is from the zucchini (make sure you do not skip the step as it will make a huge difference in how your pancakes turn out). Next up, combine the grated zucchini with amaranth flour, gouda cheese, minced garlic and eggs in a large bowl and season with salt. Allow the batter to chill in the refrigerator for at least 10 minutes.
Once the batter has been chilled, form small balls of batter with your hands, making sure to squeeze out any access liquid at this time. Heat up a little oil over medium heat in a non-stick skillet, the place about 4 balls of batter in the skillet, pressing them down with a spatula to flatten them into pancakes. Allow the batter to cook until the bottom is a beautiful golden brown and the aroma of the ingredients rises. Flip pancakes over and allow them to cook a little more until the other side is also golden. Now all you have to do is to tuck in and enjoy!