Makes: Approx. 25 mini pancakes

Prep time: 5 minutes

Cook time: 20 minutes for the raw grated veggie option, 40 minutes for cooked veggies

Difficulty: Easy

Equipment: Non-stick frypan, large bowl & whisk

1 brown onion, finely diced

2 cups finely chopped or thickly grated veggies (e.g. zucchini, carrot, pumpkin, sweet potato)

3/4 cup chickpea/besan flour

1/2 cup brown rice flour or buckwheat flour

1/3 cup nutritional yeast

1/2 teaspoon good quality veggie stock powder (adjust depending on salt content)

1 teaspoon baking powder

1 cup plant milk

1 - 2 tablespoons finely chopped fresh herbs (I used parsley)

Optional:

Coconut oil for frying.

Step One:

Heat a non-tox, non-stick frypan on low heat. Add a tablespoon of coconut oil, then add the chopped onion and veggies.

Cook, stirring until the onion is translucent and all of the veggies are soft.

Step Two:

Combine dry ingredients in a mixing bowl and whisk to combine. Add milk and whisk again, adding more liquid if needed. Add cooked or grated fresh veggies and chopped herbs and mix well.

Step Three:

Heat coconut oil in a non-tox, non-stick frypan on low heat. Spoon a tablespoon of the mixture onto the pan for each pancake allowing a little space between them. When you see a few holes appear in the middle of the pancakes, flip them over and cook for a further minute or so before removing them from the pan.

As with most things these are best enjoyed freshly cooked, however, they also freeze really well.

recipe from: https://naturalharry.com.au/
delish-mini-veggie-pancakes-gf-plant-based-easy/?v=b870c45f9584