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Published on May 01, 2016

Vegetable Pancakes

May 1, 2016

Vegetable PancakesGet creative with what vegetable you want this to be about.

  • 2 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 2 large eggs
  • ¼ cup whole wheat flour, spelt, or barley flour
  • 2 tablespoons butter, melted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped rosemary & thyme - if using dried, use 1½ teaspoons total
  • 1 tablespoon finely chopped green onion or grated yellow onion
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lemon juice and a bit of lemon zest
  • ½ cup shredded cheddar, pepperjack or swiss (optional)
  • Coconut oil – to fry the cakes in

Directions 

Toss zucchini in colander with salt. Stand for 30 minutes to draw out the juices. Rinse well and squeeze dry to remove excess moisture. Beat eggs; add zucchini, flour, melted butter, herbs and lemon. Fold in the cheese.

Heat skillet and melt coconut oil. Using ¼ cup for side dish or 2 tablespoons for appetizer, fry the batter until golden and then flip. Takes about 4 minutes for each side – be patient. Hold in a 200o oven while making the pancakes.


Green Sauce

  • 2 garlic cloves
  • ½ cup yogurt or sour cream
  • 1 teaspoon horseradish root or prepared horseradish
  • 2 cups mixed greens (spinach, herbs, kale, mustard greens…)

Directions

Put garlic in food processor and mince.  Add the rest of the ingredients and puree.  Adjust flavor with salt-lemon to taste.

Serve with pancakes. Great on baked potatoes.

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