Zucchini Pancakes - Vegan

Zucchini Pancakes

I sometimes have trouble getting my 15 month old to eat her veggies.  She would eat fruits all day long, and give her any type of bell pepper and she’ll munch it all up and still ask for more—but when it comes to greens, she’s not much of a lover of them. 

So I found a recipe for zucchini cakes and decided to alter it a bit and give it a shot – why not right?  Well as it turns out, they were a hit! Little miss gobbled them up! 

  For the cakes

      2 medium zucchini (shreaded, I use a cheese grater)

2 tablespoons grated red onion (use yellow or white if that’s what you have, whatever)

2 egg substitutes (flax- eggs  or  ener – G eggs)

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon black pepper

 vegetable oil or shortening or coconut oil for cooking

Grate zucchini over a mixing bowl – to keep all the juices!

Add onion, egg substitute, 6 Tbl flour, baking powder, and pepper. 

If batter is still too runny add a couple more Tbl of flour – it should end up to be the consistency of pancake    

batter – a little runny is A-OK J

Heat pan or griddle, whatever you use to make pancakes. 

Warm oil and add batter with a cookie scoop, or spoon

Cook for a couple of minutes on each side, until brown

Enjoy! J