I am terrible when it comes to fried food. Most likely because I cannot pour that much oil into a pan without feeling nauseous. Even though my brain knows that most of the oil doesn't get absorbed into the food, I still can't do it. I can envision my arteries clogging and my body failing me. So, I usually end up with too little oil and then the resulting item falls to pieces. So, instead, I've given up and learned out to broil foods so they taste fried. Healthier indeed! Next fried food makeover: zucchini pancakes.
This summer we are swimming in zucchini, which in my world is a good thing! We've had zucchini bread, stir-fries, even zucchini-crusted pizza (adapted from the original Moosewood Cookbook). But if you put the word pancake on something, my girls are sure to devour it. So, next up on my radar -- a healthy, no-fry, gluten-free, vegan zucchini pancake. A tall order, but I was on a mission. It took a few tries, but the resulting success was worth the effort! Check out the picture below for a close-up of the crispy goodness. B'tayavon!
This summer we are swimming in zucchini, which in my world is a good thing! We've had zucchini bread, stir-fries, even zucchini-crusted pizza (adapted from the original Moosewood Cookbook). But if you put the word pancake on something, my girls are sure to devour it. So, next up on my radar -- a healthy, no-fry, gluten-free, vegan zucchini pancake. A tall order, but I was on a mission. It took a few tries, but the resulting success was worth the effort! Check out the picture below for a close-up of the crispy goodness. B'tayavon!
Ingredients:
2 medium or 1 large zucchini, grated (I leave the skin on)
1 small onion, grated
1/4 cup unsweetened applesauce
1 tbsp flax seed meal, mixed with 3 tbsp warm water
1/4 - 1/3 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt + extra to salt the zucchini
1-2 tbsp good, fruity, extra-virgin olive oil
Directions:
Preheat the broiler. Line 2 baking sheets with parchment paper.
Salt the grated zucchini and place in a strainer over the sink. Let it sit for 10-15 minutes and the juices will begin to come out. Squeeze the excess water out and place in a large bowl. Add the onion, applesauce, and flax mixture. Mix well. In a small bowl, combine the flour, baking soda, and salt. Add to the zucchini mixture and mix until thoroughly combined.
Spoon mixture into the size pancakes you would like onto your baking sheet and flatten slightly with your fingertips. Brush lightly with olive oil. Broil for 5 minutes, brush with a little more olive oil and broil for 5 more minutes, or until crispy and golden brown. Flip the pancakes, brush this side with olive oil and broil for 5 minutes. Brush with a little more olive oil and broil for 5 more minutes, or until crispy and golden brown!
We enjoyed ours with a side of unsweetened applesauce, but sour cream (or vegan alternative) would also work well!
This recipe was also posted on Slightly Indulgent Tuesday and Wellness Weekend!
2 medium or 1 large zucchini, grated (I leave the skin on)
1 small onion, grated
1/4 cup unsweetened applesauce
1 tbsp flax seed meal, mixed with 3 tbsp warm water
1/4 - 1/3 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt + extra to salt the zucchini
1-2 tbsp good, fruity, extra-virgin olive oil
Directions:
Preheat the broiler. Line 2 baking sheets with parchment paper.
Salt the grated zucchini and place in a strainer over the sink. Let it sit for 10-15 minutes and the juices will begin to come out. Squeeze the excess water out and place in a large bowl. Add the onion, applesauce, and flax mixture. Mix well. In a small bowl, combine the flour, baking soda, and salt. Add to the zucchini mixture and mix until thoroughly combined.
Spoon mixture into the size pancakes you would like onto your baking sheet and flatten slightly with your fingertips. Brush lightly with olive oil. Broil for 5 minutes, brush with a little more olive oil and broil for 5 more minutes, or until crispy and golden brown. Flip the pancakes, brush this side with olive oil and broil for 5 minutes. Brush with a little more olive oil and broil for 5 more minutes, or until crispy and golden brown!
We enjoyed ours with a side of unsweetened applesauce, but sour cream (or vegan alternative) would also work well!
This recipe was also posted on Slightly Indulgent Tuesday and Wellness Weekend!
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