We used zucchinis the other day when we made the zucchini vegan bread. Today we’ll continue our exploration of the healthy zucchini by making vegan zucchini pancakes.
These vegan zucchini pancakes are more like a savoury pancake rather than the sweet pancake we have when we make the smiling Buddha vegan pancake recipe. Rest assured they are still tasty. More like a fritter in my opinion than a pancake. Like a hash brown patty!
Vegan zucchini pancakes
This will make about 4 large pancakes so if you want more just double up.
2 cups of grated zucchini
3 or 4 thinly sliced green onions (optional)
1 cup of silken tofu
0.75 cup of wholewheat flour
0.25 cup of water
3 tbsp oil
4 tsp baking powder
0.5 tsp sugar
pinch of salt
In a large mixing bowl add in the tofu and mash it up. Next add the zucchini and water and mix until nice and smooth.
Now add all the other ingredients into the bowl and mix well. The consistency of the batter you’re looking for is like a thick custard. Somewhat runny.
Fry your vegan zucchini pancakes over a medium heat by dropping about a quarter or a third cup serving of the batter into the frying pan.
Cook for a couple of minutes until bubbles have finished popping on the surface and then flip and cook for another 2 minutes on the other side.
Serve however you like. I enjoy my vegan zucchini pancakes with a side of hash browns, some ketchup or HP sauce and even sliced tomatoes.
Each serving based on the recipe making 4 vegan zucchini pancakes offers the following nutrition info: 222 calories, 13g fat (can lessen that by 4 grams by just using 2 tbsp oil), 4g fiber and 8g protein.