Monday, February 11, 2013

Meatless Monday: Zucchini Pancakes

I really enjoy pancakes for meals other than breakfast, so this recipe for Zucchini Pancakes in Vegan Eats World (by Terry Hope Romero) caught my eye.

Vegan Eats World Zucchini Pancakes

Ingredients:

  • 1 1/2 lbs zucchini, grated
  • salt
  • 1 C fresh dill (I omitted this, as I'm not  a fan of dill)
  • 1/2 C chopped flat leaf parsley
  • 1 carrot, finely grated
  • 1 small onion, finely chopped
  • 3/4 unsweetened plain soy milk
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2/3 C unbleached flour
  • 1/4 C chickpea flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • ground black pepper

Preparation:

  • Salt zucchini, let sit for 30 minutes, pour off excess water. Place zucchini into kitchen towel, wring out as much water as possible, return to mixing bowl.
  • Mix in parsley, carrot, onion, soymilk, olive oil, and lemon juice. Sift in flours, cornstarch, baking powder, salt and pepper, being careful not to over mix.
  • Fry in a pan using olive oil spray.

It's  that simple -- I finished off the pancakes in the oven, as I wanted to make sure they were cooked through. Excepting Munchkin, everyone in the family enjoyed them.

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1 comment:

  1. Those sound really good! I've never made savory pancakes before..

    ReplyDelete