Vegan gluten free zucchini apple juice buckwheat pancakes

August 17, 2016 at 6:08 am / by

A great way to get seasonal veggies in
(all measurements are approximate, use your intuition)

Mix together in a large bowl

1/2 cup of shredded zucchini
A sprinkle of cinnamon
1/2 t baking powder
1 cup of buckwheat flour
A pinch of salt
1 heaping tablespoon of ghee or earth balance butter
1/2 banana mashed
1/2 t vanilla
1/2 cup apple juice
1/4 cup nut or rice milk

Mix till semi thick consistency ( add more flour if too runny or more milk if too dry).
In small iron skillet over medium high heat put a small spoonful of coconut oil or a little olive oil or butter to coat pan. ( nonstick pan is cool too).
Pour desired amount of batter in pan, careful not to make it too thick),
When small air bubbles start to pop up on top flip the pancake, turn the heat down a bit and cover for a half a min, checking the bottom with a spatula when the min is over, cook till desired crispness.

 
 

Leave a Comment

Your email address will not be published. Required fields are marked *