- 1 cup flour (Bob's Red Mill gluten free)
- 1.5 tsp baking soda
- 1.5 tsp agave
- 1/4 tsp salt
- 3 cups zucchini, grated
- 3 flax eggs (3 tbsp flax & 9 tbsp water mixed together - let sit for 2 minutes)
- garlic, salt, and pepper to taste
How it's Done:
- Mix dry ingredients together (flour, baking soda, salt, garlic, pepper, salt)
- Mix "wet ingredients" (zucchini, flax eggs, salt)
- Preheat griddle to medium heat (spray with olive oil or cooking spray first)
- Drop 1/4 cup servings onto griddle. Cook approximately 3-4 minutes before flipping (you will see browning around the edges). Cook another 2-3 minutes.
- Voila! Enjoy with sour cream (if you're not lactose or vegan), applesauce, or ketchup!
They are just itching to be mixed.
flax eggs
zucchini grater - I used about 1.5 HUGE zucchinis to get 3 cups
Feeling the heat
All done and ready to be eaten!
I loved the color of this pancake! Tiny flax seed meal and zucchini can be seen. Awesome.
Ooh, yum! I've been itching to do a savory pancake. What did you top these with? I feel like pancakes in general are too dry to eat alone, but I don't know if I'd like the sweetness of syrup or a nut butter.
ReplyDelete@Faith @ LovelyAsCharged I'm a ketchup addict - I used that. But, I am bringing these to a brunch today. I am bringing apple sauce and sour cream for everyone to top them.
ReplyDeleteThese look really good! I have never thought of making anything like this! I might have to give them a try!
ReplyDelete