Ingredients
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2 ZucchiniMedium Zucchini
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2 tbsp. of Chickpea flour
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1 or 2 tbsp. of Hemp seeds hulled
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to taste Salt
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1 Egg(s)Optionally
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for frying Avocado oil
Directions
Purified hemp seeds are a great source of protein with healthy omega 3 and omega 6 fats. Let’s add them to zucchini pancakes, where they also make the texture and flavor even more interesting. I make this version of zucchini pancakes with egg and chickpea flour, but adding the egg is optional. The egg free version can be made by adding a little more chickpea flour and juice from the zucchini. The pancakes without the egg will be more tender, be careful flipping them when frying.
Bon Appétit!
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Steps
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1
Done
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Grate the zucchini on a grater with large holes, sprinkle with salt and let them stand for 10 minutes. Drain the juice out of them well. |
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2
Done
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Add the rest of the ingredients to the drained zucchini, add some salt if necessary and mix all together. |
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3
Done
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Place the zucchini in piles on a pan, flatten them, shape into pancakes and fry them on each side until crispy brown. Fry pancakes in avocado oil, ghee or coconut oil over medium heat. |
