Zucchini Pecan Pancakes
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Zucchini Pecan Pancakes

Far more than the sum of their parts, these baked zucchini pecan pancakes are easy to make and taste great at any temperature, making them ideal for picnics and potlucks.

Yield 4-6 servings
Time 1 hour
Tools
  • grater
  • colander
  • wooden spoon
  • large bowl
  • large baking dish or rimmed cookie sheet
Ingredients
  • T olive oil
  • 1 medium zucchini
  • 1 t salt
  • 1 small potato, grated
  • ¼ c green onion, minced
  • ¾ c pecans or walnuts, finely chopped
  • 2 T parsley
  • 1 t fresh herbs, minced (optional)
  • ½ t baking powder
  • ¼ t pepper
  • ½ c flour
Directions Oil the baking dish and preheat the oven to 350.

Grate zucchini, place in colander, and toss with salt.
Let sit for 20 minutes, then squeeze out excess liquid with a wooden spoon or your hands. Transfer to bowl.

Add remaining ingredients and mix well.

Spread and press evenly into baking dish (it should be less than an inch thick) and drizzle with a little more oil. Bake 20-40 minutes (depending on thickness), until brown and slightly crispy. Let cool slightly before cutting into pieces.

Serve hot, warm, or at room temperature.

Notes This recipe is adapted from the one for Zucchini Walnut Fritters in Robin Robertson’s 1,000 Vegan Recipes.

Buy 1,000 Vegan Recipes:
Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
Appetizers, Snacks, + Side Dishes     Vegan Cookbooks     Vegan Recipes

 

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