Here’s a recipe for Zucchini Pancakes that I adapted from All Recipes so that its food allergy friendly (milk, egg, peanut). My husband and I loved them. My son thought green pancakes were cool to make but wasn’t too keen on trying them. Next time, maybe. Thanks go to Selfish Mom and her tweet about making these for the inspiration.
1/2 cup flour
1/2 cup Daiya Mozzarella Cheese
1/2 tsp oregano
dash of salt and pepper
1.5 cups shredded zucchini
1/4 cup applesauce
2 TBSP chopped onion (optional)
Earth Balance Spread or Tropical Traditions Coconut Oil
Tofutti Sour Cream (optional)
Combine flour, Daiya shredded cheese, oregano, salt and pepper in one bowl. In another bowl, combine zucchini, applesauce and onion. Add to the dry mixture.
Heat pan on stovetop to a high temperature. Add butter or coconut oil until melted. Drop desired amount of zucchini mixture into pan. Flatten with a spoon. Fry until golden brown, approximately two minutes each side.
Tip: the hotter the pan, the better. Otherwise, the outsides fry but the insides do not and the pancake falls apart.
Place on a paper towel to cool and blot out the oil. Serve with Tofutti Sour Cream.