Vegan zucchini pancakes
This is a recipe adapted from The Joy of Cooking, found on www.sugoodsweets.com. I honestly thought we’d be eating leftovers for days, but they were so good, everyone kept eating them, and we had none left. If you are strictly vegan, you could substitute maple syrup, ajave nectar or golden syrup for the honey
Whisk together in a large bowl:
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal, preferably stone ground
1/4 cup old-fashioned or quick-cooking rolled oats
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon (optional)
pinch of freshly grated or ground nutmeg or allspice.
Whisk together in another bowl:
1 3/4 cups + 1 Tbsp plain soy milk
3 Tbsp oil
1/4 cup honey
1/2 cup ground flax seeds
1 packed cup grated zucchini.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/4 cup batter onto a heated (medium heat or 350 F), greased griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 F oven while you finish cooking the rest. Serve with pure maple syrup or honey.
Makes about 24 4-inch pancakes.