Vegan Savory Zucchini Pancakes
Ingredients
- 3/4 cup garbanzo bean flour
- 1 zucchini
- 1/2 teaspoon garlic salt
- Black pepper to taste
- 1 tablespoon nutritional yeast
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- Water, approximately 1/2 cup
Preparation
Grate the zucchini using a large grater for bigger chunks.
Mix the dry ingredients: garbanzo bean flour, garlic salt, black pepper, nutritional yeast, and baking powder.
Add apple cider vinegar and water to the dry mixture to achieve the desired consistency.
Cook the batter on a heated pan or griddle to make pancakes.
Serve the pancakes topped with avocado and roasted eggplant dip.
