Pancakes made with shredded zucchini, onions and flour.
This is an easy and quick lunch recipe for your children and family. You can serve these as is for your kids or with a salad or soup for the adults. My daughter devours these. They are also great to take for a picnic, so you might want to double the recipe.
Ingredients:
2 medium zucchini
2 tbsp onion
3 Tbsp cornmeal
3 Tbsp garbanzo bean flour
1/2 tsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
1-2 Tbsp canola oil
Directions:
- Grate the zucchini and onions with a food processor or box grater and place into a large bowl.
- In a smaller bowl mix the cornmeal, chickpea flour, baking powder and salt.
- Add the flour mixture into the zucchini mixture and add the egg. Mix until thoroughly combined.
- In a large frying pan ( I use cast-iron pan for the added iron), heat the oil until hot but not smoking.
- Scoop 2-3 tablespoons of batter into the frying pan and flatten into a pancake. Cook until brown, about 2 minutes on each side. Continue with the rest of batter until all gone. Serve warm.