Zucchini pancakes

6/8

Easy

30 min

Zucchini pancakes are a delight, the trick is to combine the perfect ingredients to highlight the flavor of the vegetables and Vegetableworld is an expert in that. Therefore, we bring you this recipe that we loved, it is easy to make, it is delicious and very healthy. And if you don't eat eggs, don't worry! that we have a perfect formula to replace it. Here we tell you how to make this vegan dish without eggs, so grab a pencil and paper and we'll get started.   Ingredients:

• 2 peeled, grated zucchini (300g)
• No egg: 1 tablespoon of chickpea flour + 3 tablespoons of water. See in store
• 2-3 tablespoons of wheat flour or whatever you want (You can add more or less flour depending on the consistency you want the pancakes to have)
• Spices: a teaspoon of garlic, half a teaspoon of aromatic herbs and a pinch of black pepper. See in store
• Salt to taste
• EVOO (extra virgin olive oil)

Elaboration: 1. Grate the zucchini, place them in a colander and squeeze them until we remove as much water as possible. 2. We make the non-egg by mixing the chickpea flour with the water. 3. In a bowl, combine the grated zucchini, the egg, 2-3 tablespoons of flour, the spices and the salt. We mix well. 4. Heat a generous splash of oil in a frying pan and add a couple of tablespoons of the dough, giving them a circular shape. We brown the pancakes on both sides, turning and turning. 5. We place them on a plate with kitchen paper underneath so that it absorbs excess fat. (We repeat the same procedure with the rest of the dough)