Savory Zucchini Pancakes
How do you make vegan savory zucchini pancakes?
Sauté chopped leek and grated zucchini until tender. Mix flour, baking powder, salt, and pepper; add plant-based milk, yogurt, and vinegar, whisking to avoid lumps. Add the sautéed vegetables to the batter. Cook portions in a greased skillet over medium heat, flipping when they bubble, until golden on both sides.
When we want to have something different, indulgent, and imaginative for dinner, these delicious savory pancakes are the solution; we can serve them with our exquisite and delicate caramelized cherry tomatoes. We can also make this recipe for a picnic or a dinner with friends.
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Servings: Makes 12-15 medium pancakes
Ingredients
- 350 g type 2 or whole grain flour
- 10 g instant baking powder for cakes
- 200-300 g zucchini
- 50 g unsweetened soy yogurt
- 1 small leek
- 500 ml unsweetened soy plant-based milk
- 1/2 teaspoon apple cider or white vinegar
- 1 teaspoon salt
- Extra virgin olive oil
Instructions
Start by grating the zucchini with a regular grater, or with a food processor if you have one to speed things up.
Cut the leek in half, wash it thoroughly, and dry it. Chop it finely.
Pour 3-4 tablespoons of extra virgin olive oil into a nonstick skillet and sauté the leek.
When it is soft, add the grated zucchini.
Cook over medium heat for 5 minutes, sprinkle with black pepper and a little salt. When they are soft, turn off the heat, remove from the stove, and let cool.
In a medium bowl, sift the flour and instant baking powder.
Add pepper to taste and the teaspoon of salt. Stir.
Pour in the plant-based milk and mix quickly with a hand or electric whisk so no lumps form.
Add the yogurt and vinegar.
Add the zucchini and leek mixture. Stir thoroughly. Let rest for about 10-15 minutes.
Pour a tablespoon of extra virgin olive oil into a nonstick skillet and spread it over the entire surface. Add a couple of tablespoons of batter for each pancake.
Cook over medium heat for 3-4 minutes; when you see small bubbles, flip them.
Cook for another 3-4 minutes until they look golden.
Stack them one on top of another and enjoy them hot, warm, or even cold; they are exquisite.
Enjoy your meal!
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- 350 g type 2 or whole grain flour
- 10 g instant baking powder for cakes
- 200-300 g zucchini
- 50 g unsweetened soy yogurt
- 1 small leek
- 500 ml unsweetened soy plant-based milk
- 1/2 teaspoon apple cider or white vinegar
- 1 teaspoon salt
- Extra virgin olive oil