August 30, 2013

Zucchini Buckwheat Savory Pancakes

This summer I have been buying a lot of organic zucchini from our farmer's market. Why organic? Now I know that a major percentage of conventional zucchini available is GMO. Why local? Unfortunately most of the organic zucchini available in grocery stores is so old and far from being fresh, the only way to get fresh zucchini is to buy local when it is in season. 

In the past, I have tried everything possible with zucchini: grilling, stir fries, raw noodles, and sometimes even substituting for some Indian vegetables, but ultimately zucchini is well, zucchini. To me, zucchini does not have a flavor of its own, but can give good volume and texture to your recipes so that you can reduce the grains/carbs significantly. Of course it adds to your daily nutritional intake as well being a good source of minerals (especially potassium) and vitamins. In the recent past, I have been making these pancakes with zucchini and it is a regular in our summer breakfast menu. This is not a sweet pancake, but is savory and can easily be made spicy for our Indian taste buds with the addition of chopped green chilly and/or grated ginger. This is egg-free and dairy-free and also naturally gluten free because of buckwheat. 


  • Zucchini ~ 1 cup grated (1 medium Zucchini) 
  • Buckwheat -1 cup 
  • Coconut - 1/2 cup (fresh grated or dried) 
  • Water - 1 cup
  • Coconut oil - 1 T (melted to room temp)
  • Chia seeds - 2 T
  • Lime juice - from a lime (divided)
  • Baking soda - 1/2 tsp
  • Sea salt as per taste

  • Soak buckwheat in water and half the lime juice for an hour. (If you can plan ahead, I would recommend soaking overnight)
  • Grind the buckwheat with the soaking liquid and coconut to a fine batter. (it will be a thick batter) 
  • Add grated zucchini, melted coconut oil and chia seeds to the batter and mix well. 
  • Just before you are ready to make the pancakes, mix remaining half of the lime juice, sea salt and baking soda and add to the batter. 
  • Heat the griddle and make pancakes. This makes about 8 medium pancakes. 





4 comments:

  1. What a great recipe!
    So healthy and they look so yummy - I am really excited to try this recipe out ;)
    Thanks for sharing at the last Potluck Party!
    http://pureella.com/pure-potluck-party-summer-round-up-vegan-glutenfree-recipes/
    xox Ella

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    Replies
    1. Thanks Ella, hope you like it when you try :)
      Btw, I already made your berry jam twice and is a big fan :)

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  2. Hey, just found your blog from Carrie on Vegan - these look delicious!

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