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Crispy Carrot - Zucchini Parm Pancakes 🥕🥒 no eggs, no dairy, GF.
Pancakes:
1 ¼ cup chickpea flour
1 cup zucchini, grated and water squeezed out
1 cup carrots, grated
¾ cup vegan parmesan, shredded
¼ tsp garlic powder
¾ cup Forager Project Unsweetened Cashewmilk
1 tsp salt
Pepper to taste
1 tbsp parsley, chopped
1 tbsp oregano, chopped
6 tbsp vegan butter or oil
Garnish:
mint
lemon
Forager Project Sour Cream
PREP (makes 8)
Grate the carrot and zucchini and squeeze out as much water as possible using paper towels or a cheese cloth.
In a large bowl, mix the chickpea flour, garlic powder, salt, and pepper. Add the cashewmilk and stir. Next, add the vegetables, parmesan, and fresh herbs and mix until well combined. If the batter is too dry, add 1 tablespoon of cashewmilk at a time, as needed.
Heat a large non-stick skillet over low to medium heat and add vegan butter or oil. When hot, add ¼ cup of the batter onto the pan and cook to a crispy golden brown, about 4-5 minutes on each side. Repeat until the batter is gone. Garnish with mint, lemon and a dollop of sour cream.
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