Zucchini and Carrot Pancakes

3
Tasha Kaye

By
@cleaneatingmama

These a wonderful with pure maple syrup for breakfast!
Visit my vegan food blog for more recipes and healthy tips:
www.thecleaneatingmama.com
XxOo - Tasha

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min

Ingredients

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  • 2 medium
    organic carrots, grated
  • 1 medium
    organic zucchini, about 8 inches long, grated
  • 1/2 c
    yellow onion, chopped
  • 2 large
    garlic cloves, diced
  • 1 large
    handful of fresh basil leaves sliced into thin ribbons
  • 1 Tbsp
    coconut oil, or olive oil (for the pan)
  • 1/3 c
    unbleached white flour (or your flour of choice) + more for dredging
  • 1 Tbsp
    dried dill
  • ·
    salt and pepper to taste

How to Make Zucchini and Carrot Pancakes

Step-by-Step

  1. Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl.
    Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper – this is for dredging the mixture.
  2. In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn.

    Simple and delicious!

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About Zucchini and Carrot Pancakes





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