Zucchini Pancakes

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free

These vegan and grain free zucchini pancakes will go fast – even by the fussiest of eaters!!

We love to eat these with a salad and some shredded chicken as a main, but are great as a snack with a blob of guacamole or sweet chilli sauce.

INGREDIENTS:

• 3 cups grated zucchini
• 90g coconut flour*
• 2 ½ tablespoons nutritional yeast
• ½ leek diced
• ½ -1 clove garlic diced
• 1 teaspoon ground cumin
• 1 teaspoon dried mixed herbs
• 1 teaspoon himalayan salt
• ground pepper to taste
• 2 tablespoons extra virgin olive oil for frying
  
  
  
  

METHOD:

1. Place grated zucchini into a large bowl, making sure to squeeze out any excess liquid first.
2. Mix remaining ingredients to the zucchini.
3. Heat a large frypan to medium-high with oil.
4. Flatten a large, heaped tablespoonful of mixture into frypan and cook for about 5 minutes on each side until golden brown.
5. Keep covered until ready to serve.
   
   
   

NOTES:

* If you can eat nuts, the coconut flour can be replaced with the same amount of almond meal.