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.
- Finely chop and combine the zucchini, pepper(s), parsley, and onion (a food processor makes this really fast).
- In another bowl, combine the flours, baking powder, and salt and pepper. Then add the flour mixture to the veggies.
- 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.
