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ZUCCHINI PANCAKES
Ingredients:
4 Medium Zucchini
1 Small Onion
2 Slices Green Pepper
1 Cup Whole Wheat Flour
1 ½ tsp. Baking powder
¼-½ Cup Soymilk or Water
2-4 Tbsp. Pure Vegetable Oil
Directions:
Wash and cut up zucchini into small chunks,
about 1 inch in size. Do Not Peel.
Chop onion and green pepper.
Mix zucchini, onion, pepper, flour, baking powder and
soymilk together in a large bowl.
Add 2 Tbsp. oil and stir.
Add more water if you want a thinner batter.
Put 2 Tbsp. oil in the pan. Set on medium heat and let
stand for a minute until the oil gets hot.
Using a soup ladle or large spoon, pour batter into pan
to desired size.
Flip and brown on both sides.
Variation: You can use any vegetable like broccoli or
cauliflower or steamed carrots instead of the zucchini in
this recipe.
Serve with Homemade Sour Cream, or Vegan Sour
Cream from your local Health Food Store, or
Supermarket, or Pure Maple Syrup.
Ingredients:
4 Medium Zucchini
1 Small Onion
2 Slices Green Pepper
1 Cup Whole Wheat Flour
1 ½ tsp. Baking powder
¼-½ Cup Soymilk or Water
2-4 Tbsp. Pure Vegetable Oil
Directions:
Wash and cut up zucchini into small chunks,
about 1 inch in size. Do Not Peel.
Chop onion and green pepper.
Mix zucchini, onion, pepper, flour, baking powder and
soymilk together in a large bowl.
Add 2 Tbsp. oil and stir.
Add more water if you want a thinner batter.
Put 2 Tbsp. oil in the pan. Set on medium heat and let
stand for a minute until the oil gets hot.
Using a soup ladle or large spoon, pour batter into pan
to desired size.
Flip and brown on both sides.
Variation: You can use any vegetable like broccoli or
cauliflower or steamed carrots instead of the zucchini in
this recipe.
Serve with Homemade Sour Cream, or Vegan Sour
Cream from your local Health Food Store, or
Supermarket, or Pure Maple Syrup.
