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Zucchini Cauliflower Pancakes

Rawcology Inc | Zucchini Cauliflower Pancakes

Zucchini Cauliflower Pancakes for #PancakeTuesday 🌟 This salty and seasoned savoury option is a delicious way to change up your normally sweet, traditional flapjacks.

 

Ingredients

  • ½ head cauliflower, about 3 cups loosely chopped
  • 2 medium sized zucchini
  • 1 tbsp virgin coconut oil
  • ¼ cup gluten free flour
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp fresh lemon juice
  • Fresh dill and Rawcology Rockin' Ranch Superfood Coconut Chips to garnish

 

Method

  1. Grate the zucchini into a food processor.
  2. Steam the cauliflower, approximately 5 minutes, or until tender.
  3. Add cauliflower to the food processor and pulse until in small chunks but not mashed or pureed.
  4. Use a nut milk bag or cheese cloth to squeeze out moisture from the processed veggies.
  5. Transfer the veggies to a large bowl and add flour, salt, pepper. Mix to combine and shape into small pancake fritters.
  6. Heat up 1 tablespoon of coconut oil in a large pan and cook the pancake fritters over medium heat for 2 to 3 minutes per side.
  7. Let cool down slightly and drizzle with fresh squeezed lemon juice, top with chopped dill and our Rockin' Ranch Coconut Chips.
  8. Optional to add a dollop of vegan sour cream or yogurt.
Rawcology Inc | Zucchini Cauliflower Pancakes

Tagged: Breakfasts