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July 16, 2015

Savory Summer Pancakes

The China Study Quick & Easy Cookbook by Del Sroufe/fBenBella Vegan publishing

  • Chop, grate, dice and sizzle. Robert Metzger

Serves 4

Ingredients

2 medium zucchini (courgette), grated (about 3 cups (675g))
6 green (spring) onions, thinly sliced
1 1/2 cups (340g) corn, fresh or frozen
1/2 large red bell pepper, finely diced
1/2 cup (bunch) fresh basil, finely chopped
1/2 cup (115g) whole wheat pastry flour
1 teaspoon baking powder
Sea salt and black pepper to taste

Preparation

1. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a bowl with the remaining ingredients and mix well.

2. Heat a nonstick skillet over medium heat.

3. Drop 1/2-cup (115g) measures of the zucchini mixture onto the heated skillet. Cook them for 4 minutes without touching them. Then, gently turn them over and cook the other side for 3 minutes.

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