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


  • 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


  • 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..