Usually, in creating my own recipes, I completely focus on the needs of my family, but sometimes I make an exception and happily accept requests for the dishes that you like.
Today is such a day! We prepare vegan zucchini pancakes as you requested.
Simple, tasty, and healthful!
My pancakes do not contain eggs or flour and are perfect for those who try to adhere to the vegan diet.
The pancakes are very aromatic and fluffy. The fresh onion combines wonderfully with zucchini and gives a pleasant texture to this dish.
These pancakes are delicious to eat hot or slightly warmed.
Add any sauce at your discretion and enjoy!
Ready? Set? Let’s go cooking!
We will need: (for 10 pancakes)
2 large zucchini
3 tbsp. corn flour
4 fresh green onions
1 tbsp. flaxseed meal + 3 tbsp. water (can be substituted for 1 egg)
2/3 cup (160 ml) gluten-free oat flour
Salt, black pepper, cumin, ground garlic (to taste)
Neutral scent vegetable oil (for frying)
Grate the zucchinis. Do not press them; the juice will be useful to us.
Slice the green onions.
Mix the flaxseed and water. If you don’t have flaxseed, I recommend using 1 chicken egg.
Add spices, seeds, and the 2 kinds of flour and mix well.
The dough should be malleable. Form the pancakes. Water will help you: simply moisten your hands with water so the dough will not stick to your hands.
Fry the pancakes on both sides in oil or bake in the oven at 165C / 325F.