Savory Vegan Pumpkin Pancakes
Ingredients
- 1/2 cup garbanzo bean flour
- 1 zucchini, 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
- 1/4 cup pumpkin purée
Preparation
Grate the zucchini.
In a large bowl, combine all dry ingredients: garbanzo bean flour, garlic salt, paprika, black pepper, nutritional yeast, and baking powder.
In another bowl, mix the wet ingredients: apple cider vinegar and pumpkin purée.
Add the grated zucchini to the wet ingredients and stir to combine.
Combine the wet and dry mixtures to form a batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
Pour portions of batter onto the skillet to form pancakes.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
