This recipe is not like my prior, Vegan Zucchini Cakes. This one is really a pancake.
These pancakes are without dairy, gluten and low in fat. They are also vegetarian and what I call “almost Vegan.” They have eggs and a little milk. I personally no qualms about eggs, but only because I have access to really good backyard eggs where the hens roam and peck happily for hours. Also, I know some of the dairy farms that supply the milk I purchase.
For this recipe, I used a handy,Gluten-Free mix and a touch of Butter Substitute, pictured below.
Feel free to use your favorite products.
1 Cup Grated Zucchini (I shredded one large zucchini with a hand grater.)
1 Onion, finely diced
1 Cup Gluten-Free Pancake Mix (you can add a little more later if the batter is too loose).
Salt & Pepper to taste
6 Small drops of Sriracha Sauce (hardly noticeable, even to kids, but adds a bit of zing).
1 Tsp. lemon juice (no more ) .
Mix above ingredients together until well blended.
Now, slowly add some milk starting with a half cup. Go Slowly! Use only enough until you achieve the desired consistency of your batter for pouring or spooning a regular batter into a hot pan.
TIP: If you added too much, don’t worry — just sprinkle in a bit more flour mix!
- Pour or ladle into a hot pan or griddle prepared with either a Butter Substitute or Olive Oil.
- Immediately reduce heat to medium-low.
- Cook several minutes on the first side, until the uncooked side is bubbling and you can flip the cake without the uncooked portion sliding or spilling.Top with a dab of Butter Substitute and devour!