Zucchini pancakes | vegan

Who said pancakes are for Sundays? We're starting our week with these zucchini carrot pancakes!

Servings: 8 pancakes Preparation: 5 min Cooking: 10 min

Ingredients:

330 g zucchini

1 medium carrot

1 clove garlic

1 1/2 cup all-purpose flour

1/2 tsp salt

black pepper

dash of turmeric powder

dash of ginger powder

1/2 tsp lemon juice

vegetable oil for frying

Instructions:

Peel the zucchini and the carrot and cut them to smaller pieces. Blend them in a blender with one garlic clove.
Take a big bowl and mix the flour with all of the spices and lemon juice. Add the blended ingredients and mix everything well. The dough shouldn't be very runny, rather thick. If needed adjust it with flour or water.
Fry the pancakes with a little bit of vegetable oil on medium-high heat and serve with lingonberries or other topics that you prefer.

Bon Appétit!