Savory Vegan Pancakes with Zucchini
Ingredients
- 3/4 cup garbanzo bean flour
- 1 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
- Water, about 1/4 cup (to adjust consistency)
Preparation
Grate the zucchini.
Mix together the dry ingredients: garbanzo bean flour, garlic salt, paprika, black pepper, nutritional yeast, and baking powder.
Add the grated zucchini, apple cider vinegar, and water to the dry mixture to form a batter, adjusting water for desired consistency.
Heat a skillet over medium heat and cook the batter in pancake shapes until golden brown on both sides.
Serve the pancakes over spinach with air-fried cauliflower and roasted eggplant spread.
