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.