Vegan Savory Pancakes with Zucchini
Ingredients
- 3/4 cup garbanzo bean flour
- 1/2 zucchini (grated)
- 1/2 tsp garlic salt and black pepper
- 1T nutritional yeast
- 1/2 tsp baking powder
- 1T ACV
- Water to consistency (about 1/2 cup)
Preparation
Grate the zucchini
In a mixing bowl, combine the dry ingredients: garbanzo bean flour, garlic salt, black pepper, nutritional yeast, and baking powder
In another bowl, mix the wet ingredients: ACV, water (adjust to desired consistency), and the grated zucchini
Combine the wet and dry mixtures to form a batter
Heat a non-stick pan over medium heat and cook the pancakes until golden brown on both sides
Serve topped with avocado and roasted eggplant dip.
