Veggie Pancakes with dipping sauce

Here is another super looking recipe! Just keeping here so I can come back to it. The original is here
http://allamericanvegetarian.blogspot.com/
Shes got some super recipes too! The latkes are next on my list to make!

Veggie Pancakes with Pesto Dipping Sauce

I saw this recipe in FamilyFun and it grabbed my attention. Whenever I get a new magazine I rapidly look through it to see what recipes are featured. The first thing I look for are vegan recipes, the next thing I look for are vegetarian recipes and finally, I search through all the recipes to see which ones I can change-up to make totally vegan or vegetarian. This recipe caught my eye because it was vegetarian. Vegetarian recipes usually need only simple changes to make them vegan.

Now, about this particular recipe. It is all about colorful veggies! It won the affection of my family (with exception of my daughter, nothing new there)...and now I'm thinking of different veggie combinations (asparagus bits, finely chopped broccoli, mushrooms, sweet potatoes).

My goal in this recipe was to keep the original "flavor" the same, but to boost it up to more of a main dish as opposed to a side. So I made a few adaptations to the original recipe including adding precooked lentils (tempeh or wild rice would be good, too), swapping in a flaxseed egg instead of a chicken egg, adding potato (I thought since I was omitting the egg, the starchy potato would help keep it together) and non-dairy milk instead of the plain yogurt.

We ate these with a Pesto Dipping Sauce also from FamilyFun (recipe below), which we found quite refreshing. I used my own homemade pesto and Better Than Sour Cream (silken tofu would work as well) instead of dairy sour cream.

Veggie Pancakes with Pesto Dipping Sauce

2 c finely grated zucchini (about 2 zucchinis)
1 c grated carrots (2-3 carrots)
1 c corn kernels, (Thawed if using frozen. 1-2 ears if using fresh.)
1 white potato, grated
1/2 c prepared lentils (Or prepared wild rice or sauteed tempeh.)
1 flaxseed egg (1 TB ground flaxseed + 3 TB water. Whisk together and let sit 5 minutes.)
2 TB unsweetened non-dairy milk (I used unsweetened coconut milk.)
1/2 tsp sea salt
1/8 tsp ground black pepper
1/2 c flour (I used Spelt flour.)
1/2 c fine yellow cornmeal
2 tsp baking powder
1/2 c grated organic or vegan cheddar cheese
1-3 TB vegetable oil (for frying up the pancakes)


Pesto Dipping Sauce
1 TB pesto
1/3 c organic or vegan sour cream (or silken tofu)

Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots, corn, potatoes, and lentils and toss to combine the vegetables.

Stir in the flaxseed egg, non-dairy milk, salt, and pepper until well blended.

flaxseed egg

In a small bowl, whisk together the flour, cornmeal, and baking powder.

Add this mixture, along with the vegan or organic cheddar, to the vegetables, and stir until well blended. Place in refrigerator for about 30 minutes to allow flavors to mesh and mixture to adhere together (This is when I prepped the Pesto Dipping Sauce, cleaned up my kitchen counter, washed dishes, and made a mixed green salad).

Heat 1 TB oil in a large non-stick skillet over medium heat. To form each pancake, spoon 3 TB of the batter into the pan and use a fork to mold it together. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel-lined plate. If needed, add more oil to the pan as you cook.

Serve with the Pesto Dipping Sauce (my children had a serving of applesauce as well) and a mixed green salad.

*Pancakes can be served hot or at room temperature.
*They can be refrigerated in a sealed container for up to three days.
*I reheated them for lunch the next day in a 400 degree F oven, for about 20 minutes. I ate them on a bed of mixed greens and my husband made them into a sandwich.