16 Jan 2015

Farmer’s Market Veggie Pancake Recipe



Zemas Gluten-Free Farmer's Market Veggie Pancake
Yields 14
  1. Zemas Gluten-Free Multigrain Pancake & Waffle mix
  2. 2 eggs (egg replacer)
  3. 1 c. water
  4. 1 t. sea salt
  5. ½ t. black pepper
  6. ½ t. garlic powder
  7. 6 c. spinach, chopped
  8. 1 c. onion, grated
  9. 1 c. carrot, grated
  10. 1 c. zucchini, grated with skin on
  11. ¼ c. cilantro, chopped (optional)
  1. Heat a skillet with about 4 T. oil.
  2. In a bowl, combine the first 5 ingredients into a batter then fold in the veggies.
  3. Once the oil is hot, pour about 1/3 c. of the batter into the pan cooking 2-3 minutes per side or until brown. Repeat on other side.
  4. Remove veggie pancake and drain excess oil on paper towel lined cookie sheet or plate.
  5. Add more oil as needed and continue until all of the batter is gone.
  6. Sprinkle pancakes with sea salt and serve warm.
  1. Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes).
  2. Great for parties and can be made ahead of time, just reduce cake size to 2-3 inches for easy dipping. Toast to reheat and serve with your favorite sauce.
  3. We love to top the veggie pancakes with avocado, chicken, or a fried egg as a main coarse!
  4. Love Zemas Farmer's Market Veggie Pancakes then try Zemas gluten-free Veggie Quiche recipe!
Zemas Madhouse Foods http://zemasfoods.com/
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