Grain Free Vegan Zucchini Pancakes
I don’t know how many times I’ve posted a pancake recipe but this one is one a keeper! It also gives me a reason to use my fluffy organic allergen free flours from Cuisine Soleil. It’s grain free, gluten/wheat free, sugar free, preservative free, vegan AND wait for it….there’s vegetables in it! It makes me a very happy vegan when I incorporate greens in my breakfast and adding them to pancakes just makes sense. Made with organic chickpea flour, it makes for a high fiber and protein rich breakfast that will be sure to satisfy any tummy on a Sunday morning. This is what I call a healthy balanced breakfast!
No need for honey, syrup or other sugary no good toppings; I top mine with my most favourite jam by Xyla. Their Mountain Berry is a mixture of naturally sweetened berries (strawberries, raspberries, blueberries and blackberries.) Since most jams contain a whack load of added sugars and preservatives, this one is a perfect healthy alternative because it’s completely sugar free and only sweetened with xylitol. The texture and flavour oozes of delicious fruit that sometimes I can’t help but eat it straight of the jar. That good.
Alright already…go have some breakfast!
What you’ll need:
1 tsp ground cinnamon
1 tsp baking soda
1/2 cup of fresh grated zucchini
3 tbsp ground flax meal + 9 tbsp warm water (makes a vegan egg)
1 1/2 cups almond milk + 1 tablespoon of raw unfiltered apple cider vinegar (this makes a vegan buttermilk!)
Organic cold pressed coconut oil for cooking
Combine 3 tablespoons of flax meal in a small bowl with 9 tablespoons of warm water and mix well. Set aside for 5 minutes. To make the vegan buttermilk, combine the almond milk and apple cider vinegar and set aside for a minute or so. Combine the flour, cinnamon, zucchini and baking soda together in a mixing bowl. Then add the flax egg and vegan buttermilk to the mixture. Whisk the batter but not too much. Clumps are okay sometimes. 🙂
Preheat a non-stick pan on medium heat. Add a little coconut oil and spread around the pan. Add about a 1/4 cup of batter to the pan. Cook for a few minutes on one side, flip and cook a couple more minutes on the other side. When it starts to bubble, that’s how you know it’s ready to be flipped! Remove from pan, keep warm on a plate, and top with fresh fruit and jam!
Makes about 6 generous size pancakes.