Making the most of seasonal vegetables can be very easy - most vegetables can be simply turned into soups, but most can also be made into pancakes.
Zucchini is one of those vegetables that you can use literally everywhere 😀 I put it in smoothies, make zucchini noodles, add it to all stir-fries and salads and I also make pancakes with it!
I would just love to have one right now to be honest 🤤 Often when I put out my posts, the food is already eaten so I start to crave it again 😀
These pancakes were super delicious, although it was a bit annoying to shred all the zucchini. But maybe I was just a bit lazy this time, cause it really doesn't take that much time 😁
I am used to shredded potatoes pancakes so zucchini was something new for me here. But again, it fits everywhere! 😀
You can have these pancakes with some vegan sour-cream or any other sauce that you like. I also had some homemade feta cheese with these pancakes that I made a few days ago. The feta was vegan and quite mind-blowing - I will share the recipe in the upcoming days! 🧀
You will need:
This made me about 2 portions, maybe 3 if you like to eat lighter 😀
- 450 g. fresh zucchini or several small ones (I weighed full zucchini - not shredded yet) (it doesn't need to be peeled - mine was because I used the peel in another recipe!)
- half of a small onion
- 50 g. wheat flour
- 0,5 teaspoon of salt
- 1 tablespoon of ground flaxseed
- 3 tablespoons of water
- 0,5 teaspoon of baking powder
- 1 tablespoon of nutritional yeast
- Fresh parsley or other herbs (optional)
- Oil for frying (sunflower is used in the recipe)
- Cut off the ends of the zucchini and if you are using a big zucchini - remove its' seeds (if it has any). You don't need this step for small zucchinis.
Grate the whole zucchini (or a few small ones) with a grater. Grate with a normal, medium-sized grater (so-called beetroot grater), i.e. not with a very fine grater. Zucchini does not need to be peeled - mine was because I used the peel in another recipe!
- Put the grated zucchini in a strainer, sprinkle a pinch of salt and keep it over a bowl or sink for about 10 minutes. The salt will help the zucchini release water.
- Mix ground flaxseed with 3 tablespoons of water. If the mixture is too thick, add a little more water until it becomes smooth. Allow the seeds to swell for a few minutes until thick consistency.
- When the zucchini has already settled with the salt, press all of it with your hands to release as much water as possible. This can be done with plain hands, a towel or paper towels. Drain the zucchini as much as possible.
- Peel and chop the onion.
- Mix drained grated zucchini with flaxseed mixture.
Then add the rest of the ingredients - chopped onion, flour, salt, baking powder, nutritional yeast and herbs. Mix everything well.
- Heat a pan with 3-4 tablespoons of oil.
Add 1 spoonful of the pancakes mixture to the heated pan and press slightly to form a pancake.
Fry both sides for 3-5 minutes. In the process, you can keep adding oil so that the pancakes do not stick.
And enjoy your fresh and hot pancakes!