Vegan Quinoa Zucchini Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 tablespoon maple syrup
- 1/2 cup almond flour
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablesp
- 1 cup quinoa flour (i like to toast mine)
- 2 tablespoons arrowroot starch
- 2 teaspoons coconut flour
- 1/2 teaspoon vanilla bean powder (or extract)
- 1 1/4 cup non-dairy milk
- 3 tablespoons melted coconut oil (or other light flavored oil)
- 1 cup shredded zucchini (pressed)
- Carbohydrate 4.31446397681726 g
- Cholesterol 1.26583333200782 mg
- Fat 3.71605608056774 g
- Fiber 1.01983497201883 g
- Protein 2.71097233197266 g
- Saturated Fat 1.36307401429112 g
- Serving Size 1 1 pancake (55g)
- Sodium 118.035606213806 mg
- Sugar 3.29462900479843 g
- Trans Fat 0.211742999837037 g
- Calories 58 calories
Preheat a griddle over medium heat.Whisk together the flax and water and set aside to gel.In a large mixing bowl, whisk together the flours, baking powder and salt.Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms.Grate the zucchini on a box grater and the place the shredded zucchini in a clean dish towel. Squeeze it into a ball and press all the moisture from the zucchini. Fold it into the batter.Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.Serve warm with vegan yogurt, chocolate chips, fresh berries and pure maple syrup.
