Saturday, September 1, 2012

Zucchini Pancakes

Everyone loves pancakes, this I hold as FACT. Basically there was a month when I would go through my instagram feed and all I would see was pancake after pancake recipe. But, enough of the sweets (for now) how about some savory pancakes. 

This recipe allows for a great way to sneak in tons of veggies into a common "breakfast" menu item. This can also be doubled as a great lunch piece. It's light, refreshing and the cool avocado sauce... ah, SO good. 


For Pancakes:

1 c. grated zucchini (yellow, green doesn't matter)
1 c. sliced onions
1 tbs. garlic powder
1 tbs. dried parsley
1 tbs. paprika
1 tsp. red pepper flakes
1 lg. egg
1/2 c. flax-meal golden
salt & pepper
1/4 c. EV olive oil for frying

Yields ~ 5 pancakes


1/2 hass Avocado
1 tsp. garlic powder
2 tsp. sea salt
1/4 c. avocado oil
cloves of 1 whole garlic, roasted

Yields 5 servings

Directions (For Pancakes): Preheat oven to 400 deg. F. Mix together, zucchini, onion, egg, flax meal and seasonings. In a pan start warming up your oil while shaping the mixture into 5,  3" rounds.  Begin frying your pancakes until crispy and seared on both sides. Next, plate onto an oven-safe casserole dish (uncovered) and bake in oven for 25 minutes. This will allow for the egg to cook through inside! Alongside the casserole dish, place 1 head of garlic wrapped in aluminum foil inside the oven, to roast. This will be used for our sauce.

Directions (For Sauce)Rough chop half of a hass avocado. In a blender, add chopped avocado  with 1 tsp. garlic powder, 2 tsp. sea salt, 1/4 c. avocado oil, 2 tbs. lemon juice and 1 whole roasted garlic (cloves only). Blend together in a blender/magic bullet.

1 comment:

  1. holy cow these look good!! and it can't get much healthier than that!