Gluten Free Zucchini Chickpea Pancakes - Vegan

Updated: 6 days ago

UPDATED 11/20/22

Delicious as a side dish, main dish or appetizer. Serve with gluten free creamy garlic sauce, gluten free Greek yogurt sauce, or homemade gluten free cream cheese.

I had one for breakfast with cream cheese the next morning after eating as a side dish for dinner.


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Wash zucchini and dry well. Grate into a bowl. Place zucchini onto paper towel to soak up some of the water. Place into a dry bowl and set aside.

Sift Garbanzo flour - chickpea flour - into a bowl. Add tapioca flour and mix together well. Add garlic powder, onion powder, sugar and salt and combine.

Add water and stir well making a batter. You want your batter to be smooth and fairly thin. Add more water a little at a time if necessary.

Blend grated zucchini into the batter. Add oil and mix well.

Lightly grease grill or frying pan with olive oil. I heated my grill to 400. If using a frying pan, heat on high then lower down to medium-high. Scoop batter and place onto grill as you would a pancake. Allow to cook for 10 minutes on one side. Flip and cook for 8 to 10 minutes on the other side, pushing the pancake on the cooked side down with the spatula. This helps ensure the middle cooks well. Serve and enjoy.

These chickpea pancakes can be made with any vegetables your heart desires. I made them with broccoli and also with peppers, onions and eggplant. Being zucchini cooks fast, you can put it in raw, however, I steamed the broccoli before mixing it into the batter and I fried the peppers, onions, and eggplant before adding to the batter and cooking on my grill.


Ingredients:

1 large zucchini, grated

1 cup Chickpea flour aka garbanzo flour - sifted

1/2 cup Tapioca flour

1/2 teaspoon sugar

1/2 teaspoon Garlic powder

1/2 teaspoon Onion powder

1/4 teaspoon salt

1 cup water

2 teaspoons olive oil


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