Did you know grated zucchini is the perfect juicy addition to savory pancakes? Foodin chickpea flour keeps the pancake dough together and nutritional yeast and spices provide a lovely flavor to these nutritious pancakes. Enjoy the meal with a light yogurt dip. 

INGREDIENTS

10-12 pancakes 

Yogurt dip 

2 dl dairy-free natural yogurt 
½ tbsp Foodin lemon juice 
1 tsp Foodin Herbs de Provence 
1 tsp Dijon mustard 
¼ tsp Foodin fine Himalayan crystal salt  

Pancakes 

1 zucchini (350 g grated zucchini) 
1 fresh red onion with stalk (or spring onion) 
2,5 dl Foodin chickpea flour 
2 tbsp Foodin nutritional yeast 
1 tbsp Foodin lemon juice 
a scant tsp Foodin fine Himalayan crystal salt 
¼ tsp Foodin black pepper 
Foodin Extra Virgin olive oil 

RECIPE

Mix the yogurt dip ingredients in a bowl and let set in the refrigerator while you make the pancakes. 

Grate the zucchini with the large holes of the grater. Chop the onion and its green stalk into small pieces. 

In a bowl, mix the grated zucchini, chopped onion, flour, nutritional yeast, lemon juice, salt and black pepper. 

Warm a generous amount of olive oil in a non-stick pan. Take about 0,5 dl per pancake and spread into a round shape. Cook on medium heat for about 2 minutes per side or until the pancakes are brown and crispy. Repeat until all pancakes are ready. 

Serve the pancakes with the yogurt dip and salad. 

Note: The pancakes are soft and juicy when served right away. They firm up and have more flavor when stored in the refrigerator overnight. 

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