Zucchini and sweet pepper pancakes

Saturday, August 14, 2010

I was really craving something different for lunch today and I had some farmers' market and CSA veggies to use up too. I decided to make some zucchini pancakes but, when I looked around online for a recipe, I couldn't really find anything that seemed like what I wanted. I made this recipe up as I pulled things out of the refrigerator and the pancakes turned out great!

Vegan Zucchini and Sweet Pepper Pancakes
Makes about 8 pancakes

1 large zucchini, grated or finely chopped
1 sweet bell pepper (2, if the peppers are small), grated or finely chopped
1 Tbsp parsley (I used Italian parsley), finely chopped
1/2 yellow onion, grated or finely chopped
~1/2 cup amaranth flour*
~1/2 cup garbanzo (chickpea) flour*
1 tsp baking powder
Sea salt and black pepper to taste

*Note: I chose amaranth and garbanzo flour for the extra protein and iron content. You can use any kind of flour that you like.

  1. Finely chop and combine the zucchini, pepper(s), parsley, and onion (a food processor makes this really fast).
  2. In another bowl, combine the flours, baking powder, and salt and pepper. Then add the flour mixture to the veggies.
  3. Lightly coat a pan with olive oil or cooking spray and heat over medium heat. When hot, shape the pancake mixture into patties and cook until brown on both sides.
Paired with a salad of baby lettuces and edible flowers that was lightly dressed in lemon juice and olive oil, these pancakes were perfect for lunch today! I think they would also be good served along side a tofu scramble and some fresh fruit for breakfast.

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