These pancakes are quick to make, and much healthier than the greasy latkes most people are used to. Plus, you’re actually getting a good serving of vegetables and protein! It’s another one of those recipes that is so easy to make with simple vegan ingredients, but many people think you must use eggs to make.
makes 12 pancakes
1 cup finely shredded zucchini
1 cup finely shredded potatoes
1 cup chick peas/garbanzos, mashed with fork
2 tablespoons nutritional yeast
2 cloves garlic, minced
3/4 teaspoon sea salt
pinch or two freshly grated black pepper
Combine all the ingredients. Mix well until the batter becomes very well integrated.
Heat some olive oil in a large skillet or griddle. Form pancakes and cook each side until browned and cooked through. Make sure that you flatten each pancake while you cook. If they’re too thick they will not cook thoroughly.
Serve immediately with vegan sour cream if desired.