I think I found my new favorite savoury brunch option. But of course they are not just meant for brunch. I just had them for lunch and seriously thinking about making them again for dinner. That’s how tasty they are and so satisfying.
I used a mix of different gluten free flours and some tapioca, physilum husk and baking powder and It honestly makes them so fluffy you won’t even guess they’re gluten and egg free. SO happy with how they turned out. I hope you enjoy the recipe!
Makes 5-6 pancakes.
- 3/4 large zucchini
- 1 green onion
- 1/2 c chickpea flour
- 1/2 c corn flour
- 1/2 tbsp tapioca starch
- 1 tbsp physilum husk
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tbsp parsley
- salt & pepper
- garlic powder
- 1/2 c coconut milk
Start by shredding your zucchini and put it aside in a large bowl.
Next add all the remaining ingredients in a food processor or blender and mix until a dough forms. They dough will be quite sticky and too dry but don’t add any more liquid, the water from the zucchini will do the trick.
With a fork mix the dough and the zucchini together until the batter turns into a much runnier batter. It will be a bit firmer than a traditional pancake batter but that’s alright.
Then in a large skillet heat some coconut oil on medium heat. Transfer about 2 tbsp worth of batter into the skillet and smooth it out with a spoon to make one pancake. Cook each side for about 3-4 minutes. Repeat with the rest of the batter.
For the toppings I used tomatoes, arugula, green onion and a seed mix, I also drizzled some coconut milk on top. You can obviously use whatever toppings you like, I think avocado or some tahini sauce would also work great!