Monday, March 18, 2013

Meatless Monday - Zucchini Pancakes

Kovas really enjoys pancakes for meals other than breakfast, so this recipe for Zucchini Pancakes in Vegan Eats World (by Terry Hope Romero) caught his eye.  Prepared (and written by) Kovas - reposted from 50 States of Wine.

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.

Ever eat pancakes for dinner?  

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2 comments:

  1. We recently had zucchini fritters with dinner. Similar idea. My 9 year old ate his (small) portion with no complaints (something we're working on these days) but little joy. My husband wasn't thrilled with them either. I'll still probably make them again. ;-)

    I don't like dill either.

    ReplyDelete
  2. Love savory pancakes, looking forward to trying the rice veggie ones soon.

    ReplyDelete

Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

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