Savory Vegan Chickpea and Zucchini Pancakes
Ingredients
- 3/4 cup garbanzo bean flour
- 1 grated zucchini
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- About 1/4 cup water
Preparation
Grate the zucchini using a large grater.
In a bowl, mix the garbanzo bean flour, garlic salt, paprika, black pepper, nutritional yeast, and baking powder.
In another bowl, combine the apple cider vinegar and water.
Add the wet ingredients to the dry ingredients and stir well, then mix in the grated zucchini to form a batter.
Heat a non-stick skillet over medium heat and lightly grease if necessary.
Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface, then flip and cook until golden brown.
Serve the pancakes over spinach, topped with half an avocado and roasted eggplant spread.
