These pancakes are great anytime – as a savory breakfast, a side dish, a snack, or on a buffet. Zucchinis are packed with Vitamin C and fiber. Chickpea flour is gluten free and adds a nutty flavor. Whip them up and serve them right out of the skillet or room temperature.
Makes about a dozen pancakes
1 large zucchini
1 1/4 tsp salt, divided
2 Tbs chopped red onion
1 flax egg (1 Tbs ground flax + 3 Tbs of water)
1/4 cup chickpea (garbanzo bean) flour
1/2 tsp baking powder
1/2 tsp dill
1. Grate the zucchini with a box grater. Place in a strainer over a bowl and sprinkle 1 tsp salt on top. Mix with a fork, then let it sit for at least 20 minutes to bring out the water. Important: don’t skip this step or else the pancakes will be watery and will not stay together.
2. Coarsely chop the onion. Place it into the food processor and chop finely.
3. In a small bowl, make the flax egg by combining the ground flax and water. Whisk together. It will thicken up in a few minutes.
4. Using the back of a fork, press the zucchini against the strainer to press out any remaining water.
5. In a new bowl, combine the zucchini, onions, flax egg, chickpea flour, baking powder, dill, and the remaining 1/4 tsp salt, mixing until thoroughly combined.
6. Heat up 1 Tbs sunflower oil in a non-stick skillet. Using a tablespoon measure, scoop up the pancake mixture and drop into the pan, 6 at a time or as many as you can fit into your skillet.
7. When the edges start to brown, flip them over and flatten them with the back of a spatula. Brown the other side.
8. Add another tablespoon of oil to the skillet for the second round.
9. Drain the pancakes on paper towels. Serve warm or at room temperature.
This recipe originally appeared on Lisa’s blog.