Zucchini Pancakes Vegan Gluten-Free
Light refreshing snack
Equipment
- frying pan,razor
Ingredients
- 4 pieces zucchini
- ⅓ cup finely chopped dill
- ½ cup chopped green onions
- 2 cloves garlic
- 1½ cup gram flour (chickpea flour)
- 1½ cup water
- 1 tsp salt
- ½ cup shredded vegan mozzarella to garnish
- 1 tsp dried herbs of choice
- 1 tsp ground pepper/ chilli flakes
- 1 cube vegan east free stock - optional
- 1 tomato sliced to garnish
- ⅓ cup oil for frying
Instructions
- Use a razor to shred zucchini,sprinkle salt and let it aside for a few minutes
- Mix the gram flour with dried herbs,salt,pepper/chilli flakes then add the water and whisk.
- Let the gram flour batter to rest for a few minutes.
- Use a nut cloth or your hands to squeeze the water out of the zucchini.
- In a large bowl mix the batter with the zucchini.
- Heat the oil in a frying pan.Pour half of the mixture and spread evenly to look like a pancake not too thick and not too thin.
- Cook 3 to 4 minutes on both sides and flip them several times with care to make sure they are properly cooked.
- Slice them as in pizza slices,garnish with cheese,tomato slices and some dill/parsley/chives.
- Enjoy warm or cold..
Notes
- I made 2 pancakes out of 4 zucchini meaning 16 slices.
- Make sure your pancake is not too thick;it would be difficult to cook them well.
One reply on “Zucchini Pancakes Vegan Gluten-Free”
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