It’s getting to be the time of year when we all have way too many zucchini. That’s never a problem for us, we love those little green squashes (sometimes, not so little..) – great for stir fry, muffins and all kinds of things. This recipe for zucchini pancakes is an unusual, savory approach, inspired by the scallion pancakes from Chinese restaurants. It’s also a great way to use all that darn zucchini and they are super fun to eat as part of a summer supper.
As written, this recipe is vegan and can easily be gluten-free. We tested it with both regular and gluten-free all purpose flours (King Arthur brand for both). If you like marinara sauce, that makes a fun dipping sauce for these. If you want to try our Spicy Lemon-Basil sauce, the recipe is below. Zucchini Pancakes make a great appetizer, side dish or snack. You can make one large pancake to slice like pizza, or several small ones, as you prefer.
- 4 Tbl. flax seed meal in 6 Tbl. warm water (such as Bob's Red Mill, NOW Organics or King Arthur brands)
- 2 cups fresh zucchini, grated
- 1/4 cup green onion, chopped finely
- 1 tsp. dried dill
- zest of one lemon
- salt and pepper, to taste
- 2 cups all purpose flour (regular or GF blend both work, we used King Arthur)
- 1 tsp. baking powder
- 3/4 to 1-1/4 cup plain, unsweetened non-dairy milk (we used soy milk)
- grapeseed or canola oil, to fry pancake (any high-temp oil you like will work)
- juice of one lemon
- 3/4 cup vegan mayo (such as Just Mayo, Mindful Mayo or Vegenaise)
- 1 Tbl. fresh basil, finely minced
- 1 pinch red pepper flakes (or to taste)
- Combine flax seed meal with warm water in a small bowl. Stir well and set aside to gel, this will be your binder.
- Zucchini Pancakes
- In a large bowl, mix together grated zucchini, chopped green onion, dried dill, lemon zest and salt/pepper, if using. Toss in all-purpose flour and baking powder, coating all zucchini and green onions well. Add non-dairy milk gradually, mixing until batter is a thick, smooth liquid. Add thickened flaxseed meal mixture and fold into pancake batter. Allow to sit for a few minutes before cooking, while you prepare your pan. You can also make this batter ahead and refrigerate it up to overnight before cooking.
- To make the pancakes, lightly coat the bottom of a large, heavy skillet with a little oil and preheat over low temperature. When the pan is warm, ladle a thin layer of pancake batter over the entire bottom of the skillet to make one large pancake. Try to keep it as even as possible. Cook over low heat about 6 to 8 minutes, until the edges are getting crisp and tiny bubbles appear in the batter throughout the pancake. Then use a spatula to flip it. Depending how large your pancake is, you make need to use two spatulas for the flip, so the pancake doesn't crack. After flipping, cook another 6 to 8 minutes over low heat, until completely set and lightly browned on both sides.
- Cool and cut into wedges. Serve warm with Spicy Lemon-Basil Dipping Sauce or marinara - or your favorite sauce!
- Spicy Lemon-Basil Dipping Sauce
- If you are making this sauce, prepare it first, or even the night before. The longer it sits, the more flavorful it will become. Combine juice of one lemon with vegan mayo, minced fresh basil, and red pepper flakes. Stir well and chill until ready to serve.
- If you are using a smaller or thinner skillet, such as stainless steel, aluminum or non-stick, you will need less cooking time per side. Keep the heat on low! If you try to rush pancakes on high heat, they tend to burn on the outside and stay raw in the middle.
- Want to make several little pancakes? This is a cute serving option and makes a great appetizer presentation for this recipe. You won't need as long of a cooking time, perhaps just a few minutes per side. Keep the heat on low and watch the edges for crisping, as well as the middle of the smaller pancakes for bubbles. Flip and finish, allowing the mini-pancakes to get golden on both sides before serving.
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