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Crispy Zucchini Pancakes
[Vegan, Gluten-Free]

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

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Crispy Zucchini Pancakes [Vegan, Gluten-Free]

3-4

Dairy Free

Vegan

Go the savory route for your next breakfast with these crispy zucchini pancakes. Made from chickpea flour, shredded zucchini, and seasoned with onion, garlic, and garam masala, these fritter-like pancakes are light enough to enjoy a stack but filling enough to keep you satisfied until lunch. Serve with a drizzle... Read More

Ingredients You Need for Crispy Zucchini Pancakes [Vegan, Gluten-Free]

3 medium zucchini, shredded
3/4 cup chickpea flour
Salt
Onion powder
Garlic powder
Garam masala
A small handful fresh herbs (cilantro or basil)
Dipping sauce of your choice
2 tablespoons oil

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How to Prepare Crispy Zucchini Pancakes [Vegan, Gluten-Free]

Mix shredded zucchini with salt. Mix in your chopped fresh herbs.
Mix flour and powdered spices together. Mix dry ingredients with the vegetables and mix well. Let everything sit for a few minutes. The vegetables should release their water and be sufficient for creating a batter. Feel free to add tiny amounts of water.
Heat up 1 tablespoon of oil in a skillet. Cook one pancake patty at a time. Cook each side for 5 minutes at low or med-low heat. Garnish with fresh herbs and serve with the dipping sauce of your choice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.