Vegan Savory Pancakes with Zucchini and Squash
Ingredients
- 3/4 cup garbanzo bean flour
- 1 zucchini, grated
- 1 yellow squash, grated
- 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
- Water to desired consistency (approximately 1/3 cup)
Preparation
Grate the zucchini and yellow squash.
In a large bowl, combine the garbanzo bean flour, baking powder, garlic salt, paprika, black pepper, and nutritional yeast.
In a separate bowl, mix the apple cider vinegar and water.
Combine the wet and dry ingredients, adding the grated vegetables, and stir to form a batter. Adjust consistency with water if needed.
Heat a non-stick pan over medium heat and lightly grease if necessary.
Pour batter onto the pan to form pancakes and cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve the pancakes as desired, such as over spinach with avocado and dip.
