It’s always nice when a recipe you like seems to “take off” with other bloggers. This has been true recently of my sweet potato and chickpea burgers, which Matt and Katie have made recently, as well as a bunch of other bloggers and readers who have emailed me or left comments on the original post. Thank you guys for trying the recipe out! I hope you’ve enjoyed the sweet, dense taste and texture as much as I did when I first made the burgers.
My experience with the sweet potato burgers got me hooked on chickpea flour. Versatile, high-protein, and possessed of a starchy texture that’s fairly unique, chickpea flour is ideal for all sorts of pancakes, burgers, and bread recipes. Just check out the Twins’ socca adventures if you’re looking to be inspired!
I’ve been enamored of chickpea flour as a burger ingredient, but this week I wondered whether or not I might extend its powers to the world of pancake making. Not sweet pancakes, but savory ones. Back before I became a vegan, I had a zucchini pancake recipe I loved, which came together with shredded zucchini, flour, and egg whites. I’ve long wanted to veganize it and amp up the color with more veggies. On Monday, with some corn and red pepper in hand (ah, summer produce!) I decided I’d give a zucchini and corn pancake a shot—made with chickpea flour as a binder, of course, and with flax as an egg replacer. The results were great!
With most of my raw recipes, I remind you guys that most substitutions and tweaks at home are just fine—they won’t do much to disturb taste or flavor. With anything involving flour and flax, however, I tend to say that it’s best to stick to instruction, because small changes might really affect texture and results. If you make these, then, try to stick to the instructions.
Corn and Zucchini Pancakes (makes 4 large pancakes)
1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)
1) Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.
2) Mix all ingredients together.
3) As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.
These are fresh, sweet, and tasty:
And I imagine they’d be equally perfect for breakfast OR dinner. For my part, I enjoyed them over a big raw kale salad (how else?):
A few months ago, I made raw and cooked versions of homemade Sunshine burgers, which also got some nice reader feedback. You guys will be glad to know that I’m hard at work on a perfect raw version of these corn and zucchini pancakes, so stay tuned! It’s time to take advantage of the last few bushels of summer produce.
On that note, I have a long and busy Saturday ahead of me. I hope you guys have a great one—if you’re in NYC, enjoy the sun for me—and I’ll be back tomorrow.