The original version of this is my most requested recipe of all time. I messed with it to make it healthier, by making this vegan version. If you’d like the traditional recipe made with cheese and eggs, click here. While the cheesy variety is great, the vegan version was equally yummy! So, for those of you avoiding dairy and/or eggs, let me know how you like this. A little cooking info: I also made these gluten free. They were more mushy in the center than the ones made with cheese/eggs and took longer to cook. They will be best made the day ahead, and then reheated in the oven before serving to get a final cooking out of them. If the batter gets too thick, as ours did, thin it out with a little water or dairy free milk. Just don’t add too much liquid.
I devote a day, and often 2 or 3, to making these in huge batches. Why? Because I freeze them to serve at parties throughout the entire year. Their original counterparts are the first things snatched up at every party. I’ll be interested to see if people notice the swap out this year. They reheat awesome. I made them gluten free for the first time this year, and no one had a clue! I used a gluten free pancake/biscuit mix made by Arrowhead Mills. If you wish, use a regular pancake mix to make the same recipe.
If you have too much zucchini right now to deal with, simply shred it and freeze it in 2 cup increments. This is the most common amount used in recipes. If wish to make these with frozen zucchini, let the shredded zucchini thaw, drain, and make like normal. This will provide less moisture from the zucchini, so you may need to up the liquid you add to the batter. We love using zucchini this way, and can throw it into other baked goods or sauces throughout the year. The size of the zucchini below is great for fresh grilling, sauces, or making chips.
When they get to be as big as the ones below, they’re best shredded. Be careful if you grow zucchini. They can go from normal to baseball bats in the matter of 2 days.
The recipe below makes about 16-20 pancakes. I times this at least by 4 when making them, sometime by 8. Fresh ingredients is what makes this recipe. While dried herbs can be used, you will not obtain the best flavor by using them.
My most requested recipe got a vegan make over.
Ingredients: Single recipe makes 16-20 patties (I usually make x4 or x8-these freeze well! See how you like it first)
- 2 cups shredded zucchini, place in a towel and squeeze out excess water
- 1/3 cup of gluten free pancake/biscuit mix (you may need more as batter sits, if batter gets too runny-this depends on how watery your zucchini is)
- 2 tbsp grated onion
- 1/4 cup of fresh chopped basil, if you have only dried-use 1 tsp
- 2 tbsp fresh chopped dill
- 1 tbsp fresh chives or garlic chives and or parsley
- 1/4 cup of banana peppers, chopped
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 1/2 tbsp ground flaxseed
- 2 tbsp dairy free milk or water
- 1/4 tsp pepper
- 1/4 tsp turmeric
- really good non-stick pan, a silpat silicon baking mat if baking these, or a little grapeseed or olive oil to pan fry (grapeseed oil has a higher smoke point so is better for this task)
Instructions:
- Mix all ingredients except oil into a large bowl
- Let mixture sit for about 5-10 minutes. This mixture may thicken as it sits throughout the cooking process. If your batter gets too thick, simply add a little plant-based milk or water to thin slightly. If baking in oven, a slightly thicker batter is desired.
- To cook methods: a. place cookie scoop size mound of the batter on a silpat, and flatten to form a patty. Bake on 375 for 20 minutes, flip if needed, making sure these are set before flipping. Alternatively, cook through without flipping. OR b. Using a pan (these do come out better this way) Heat pan or griddle to a temp where water beads up and forms a tight ball, wipe pan with a little oil, or use a really good nonstick pan.
- Place batter by 1/4 cup full. If making gluten free, make sure the bottom of the patty is fully cooked before flipping. This ensures that the pancake doesn’t fall apart. Flip and cook until lightly browned on both sides.
- Set cooked patties onto plates lined with paper towels to drain away any excess oil. Repeat with remaining batter.
- Can be frozen in single layers on cookie sheets and packed away for a later time to enjoy.
- To reheat: place on cookie sheet in single layer. This can be done straight from the freezer. Preheat oven to 350. Heat until fully warmed, about 15-20 minutes, depending if patties are frozen or not.
- Serve topped with capers, pesto, or the way we love them; popped straight into your mouth from the pan.
Nutritional Benefits:
- Zucchini:high in Vitamin C, which is a powerful antioxidant and anti-inflammatory that boosts immunity. Zucchini also contains Lutein and zeaxanthin, which help promote healthy eyesight. The almighty zuc is high in manganese, which helps in collagen production to repair damaged tissues in the body
- Gluten Free & plant-based-reduces inflammation
- Good source of protein: needed to help repair and rebuild tissues
- 2 cups shredded zucchiniplace in a towel and squeeze out excess water
- ⅓ cup of gluten free pancake/biscuit mix (you will need more as batter sits, up to double your starting amount if batter gets too runny-this depends on how watery your zucchini is)
- 2 tbsp grated onion
- ¼ cup of fresh chopped basil, if you have only dried-use 1 tsp
- 2 tbsp fresh chopped dill
- 1 tbsp fresh chives, scallions, or garlic chives and or parsley
- ¼ cup of banana peppers, chopped
- ½ tsp kosher salt
- ¼ tsp pepper
- 1½ tbsp ground flaxseed
- 2 tbsp water or dairy free milk
- ¼ tsp pepper
- ¼ tsp turmeric
- grapeseed or olive oil to pan fry (grapeseed oil has a higher smoke point so is better for this task)
- Mix all ingredients except oil into a large bowl
- Let mixture sit for about 5-10 minutes. This mixture may thicken as it sits throughout the cooking process. If your batter gets too thick, simply add a little plant-based milk or water to thin slightly. If baking in oven, a slightly thicker batter is desired.
- To cook 2 methods: a. place cookie scoop size mound of the batter on a silpat, and flatten to form a patty. Bake on 375 for 20 minutes, flip if needed, making sure these are set before flipping. Alternatively, cook through without flipping. OR b. Using a pan (these do come out better this way) Heat pan or griddle to a temp where water beads up and forms a tight ball, wipe pan with a little oil, or use a really good nonstick pan.
- Place batter by ¼ cup full. If making gluten free, make sure the bottom of the patty is fully cooked before flipping. This ensures that the pancake doesn't fall apart. Flip and cook until lightly browned on both sides.
- Set cooked patties onto plates lined with paper towels to drain away any excess oil. Repeat with remaining batter.
- Can be frozen in single layers on cookie sheets and packed away for a later time to enjoy.
- To reheat: place on cookie sheet in single layer. This can be done straight from the freezer. Preheat oven to 350. Heat until fully warmed, about 15-20 minutes, depending if patties are frozen or not.
- Serve topped with capers, pesto, or the way we love them; popped straight into your mouth from the pan.
