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Spicy Zucchini Pancakes

Print Recipe
Spicy Zucchini Pancakes

Ingredients

  • 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
  • Salt
  • Sunflower oil

Instructions

  • 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

Notes

You can serve the pancakes hot or cold.