Vegan Cornmeal Zucchini Pancakes
Brown rice flour
grated and excess water squeezed out
Light coconut milk
Apple cider vinegar
Flax seed powder
mixed with 3 Tbsp water, let sit for 5 mins until thick
In a large bowl, combine cornmeal, brown rice flour, baking powder, baking soda, salt,chopped green chillies, green onions, coriander and zucchini.
In a medium sized bowl, mix in the coconut milk, apple cider vinegar and flax seed -water mix.
Pour the wet ingredients into the dry ingredients and stir until well combined. This batter should be quite thick, not pourable consistency at all.
Heat a heavy bottomed pan on medium heat and add 1 tbsp of oil. Drop a small ladleful of batter. I cooked 4 pancakes at a time.
Turn down the heat to low and cover the pan for 3-4 minutes. Carefully turn the pancakes over and cook uncovered for another 4-5 minutes. Repeat till all your batter is used up.
Serve warm with a fresh tomato basil salad or maybe some spicy salsa. Enjoy!
Vegan Cornmeal Zucchini Pancakes -
-January 5, 2016