These pancakes are delightfully spicy in a savory way – not too hot and with no bite. They can be made in advance of dinner and warmed in the oven before serving.They are gluten free and fit beautifully into a paleo diet.
- 1 cup zucchini, coarsely grated
- 5 oz. dried coconut
- 1 1/3 cups almond meal
- 1 tsp. cumin seeds
- 1 red chile pepper, finely chopped
- 2 Tbsp. cilantro leaves, chopped
- Sunflower oil
- Squeeze out and discard all of the liquid from the grated zucchini
- Place zucchini, coconut, cumin, chile, and cilantro in a mixing bowl. Add a few tablespoons of water if needed until you have a thick batter consistent – enough to drop into a skillet (like pancake batter!)
- Lightly oil a skillet and place over medium heat. Ladle a spoonful of batter into the skillet and flatten with the back of a spoon
- Cook for 2-3 minutes and then flip the pancake over and cook fr 2-3 additional minutes, or until lightly browned
- Remove from pan and transfer to a plate
You can serve the pancakes hot or cold. I recommend them with the Curried Meatballs and Spinach, Red Pepper and Chick Peas dishes. A homemade raisin chutney and a dollop of plain yogurt with a dash of salt makes the meal spectacular.
Recipe adapted from Fresh Indian by Sunil Vijayakar, cookbook now unfortunately out of print.