Whole-Wheat Zucchini Pancakes

 

 

 

 

I have always loved pancakes. But, these savory pancakes made me fall in love with pancakes all over again. They have a whole lot of goodness in them. Firstly, Zucchini and then Whole Wheat. I have used Zucchini in Pasta and Vegetable Soups and thought it was time to make some pancakes when I came across this simple recipe by Ina Garten from ‘Barefoot Contessa’.

 

The grated Zucchini gives the pancakes a nice texture, the spices give a nice savory taste and the Yogurt-Mint topping just make them perfect delciousness.

 

Prep Time: 15 mins
Cook Time: 40 mins
Serves: Makes around 15 pancakes

 

Recipe

 

For the pancakes,

– Zucchini – 2 – grated
– Red Onion – 1/2 – grated
– Whole Wheat flour – 1n1/4th cup
– Baking Powder – 1 tsp
– Eggs – 2
– Ground Pepper – 1 tsp
– Red Chilli powder – 1 tsp
– Turmeric powder – 1/2 tsp
– Ginger-Garlic paste – 3/4th tsp
– Salt – 1n1/2 tsp or as desired

 

For the Yogurt-Mint topping,

– Yogurt (Thick) – 1/2 cup
– Mint Leaves – a handful – finely chopped
– Lemon Juice – 1 tsp
– A pinch of Salt

 

1. Peel the Zucchini and grate into a mixing bowl. Finely chop or grate half red onion into the bowl. Add whole-wheat flour, baking powder, ground pepper, red chilli powder, turmeric powder, salt and ginger-garlic paste. Mix everything together. Finally add the eggs and give a quick mix to ready the batter.

 

 

 

2. Heat a flat bottomed skillet. Use a cooking spray or oil as desired. Using a small ladle, add a spoonful of batter for each pancake to the skillet. Add a tsp of oil over the pancake so that they don’t turn out very hard. On medium heat, let the pancakes cook for atleast 3 mins on each side. Pre-heat the oven to 300 deg F. Make the pancakes in batches and remove onto a baking sheet lined with aluminium foil and place into the oven to keep them warm until its serving time.

 

3. I made a simple Yogurt-Mint topping to go with these savory pancakes. Take some thick yogurt in a bowl. Finely chop a small bunch/handful mint leaves and add to the yogurt. Add a tsp of lemon juice, a pinch of salt and mix well. Refrigerate until the pancakes are ready to eat.

 

Serve the pancakes with a dollop of yogurt-mint topping or ketchup as desired. Perfect for a weekend breakfast or brunch!

 

 

 

Note:

– Do not let the batter sit for long. The moisture from the zuchini will make the batter watery. So, make these pancakes as soon as the batter is ready.

– To make it Egg-less or Vegan, simply substitute the eggs with some vegetable oil to bind the batter together.