Easy Vegan Savory Pancakes
Ingredients
- 1/2 cup garbanzo bean flour
- 1/2 zucchini (grated)
- 1/3 cup pumpkin purée
- 1/2 teaspoon garlic salt and black pepper
- 1 tablespoon nutritional yeast
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- Water to consistency
Preparation
Grate the zucchini if not already grated
In a bowl, mix together the dry ingredients: garbanzo bean flour, baking powder, garlic salt, black pepper, and nutritional yeast
In another bowl, combine the wet ingredients: grated zucchini, pumpkin purée, apple cider vinegar, and add water to achieve the desired batter consistency
Combine the wet and dry mixtures to form a smooth batter
Heat a non-stick pan or griddle over medium heat
Pour the batter onto the pan to form pancakes and cook until bubbles appear on the surface and the edges set, then flip and cook the other side until golden brown
Serve the pancakes with avocado, roasted eggplant dip, and additional nutritional yeast
