zucchini pancakes for dinner, wish to recreate a wonderful meal with friends, so, no eggs, suggestions please.

mostly vegan diet but can be flexable...

  • Posted by: sheredel
  • September 4, 2011


Anitalectric September 4, 2011
When I make pancakes, my most common egg substitute is 1 tbp ground flaxseed blended with 3 tbp warm water until thick and gooey like an egg. Works as a substitution most standard recipes.
sheredel September 4, 2011
sounds delicous! an option! and more good news, an egg appears...choice!
BonPasture September 4, 2011
My mother makes these savory pancakes that are a Korean savory appetizer, here is the vegan take on Zucchini pancakes:

The pancake:
1 C. flour
1 1/2 T. Baking Powder
1 tsp. baking soda
1 C. unsweetened soy milk
2 Tbsp. Safflower oil, or canola oil
pinch of salt
and a sprinkle of white pepper, or fresh ground black pepper
*Mix all ingredients together, making sure not to over mix!

The add ins:
1 C. Zucchini, shredded, or thinly sliced; sprinkle with (iodized) salt, let sit for 5 minutes to render out water that's in the veg. Gently squeeze the zucchini or wrap it in a clean kitchen towel to extract most of the water out.
3 T. Perilla leaves, chiffonade (if you can't find these leaves, use your favorite herb! Basil is a great substitute too.)
1-2 cloves of garlic, minced
opt: 1/2 of a small onion sliced or diced
Saute the onions and garlic with a tsp of oil in a non stick pan til translucent/ tender, add the zucchini and do a quick saute. Let the mixture cool and add it into the pancake batter.
On a medium heat setting, griddle the pancakes looking for tiny bubbles to appear before flipping, enjoy the pancakes with ko chu jang sauce (recipe follows).

Ko Chu Jang Sauce:
3 T. Fermented korean chili paste (ko chu jang) found in Korean markets, or sometimes available at your local market.
1 T. brown sugar (if you like it sweeter, just add to taste!)
2 T. luke warm water
1 tsp. sesame oil
1 tsp. toasted sesame seeds

Hope you and your friends have a wonderful meal!
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