Carrot-Zucchini Pancakes

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I looooove Pancakes and I love building a tower with them!

When I created these savoury Carrot-Zucchini Pancakes my boyfriend and I had our 5 year anniversary and we decided to have a day started with yummy pancakes followed by a nice relaxing day in a wellness house and then having dinner at ‘Lemon Grass’ which is a Thai Restaurant in Rostock.
So that was the plan 😀 You might know what comes now…
We slept soooo long that it was 11:30 when I woke up. I let him sleep longer because it seemed he wasn´t in the mood of getting up (or even waking up) so I took a shower and started to prepare breakfast.
By then it was 12:00 o´clock and I thought it´s more time for Lunch. And then I had this idea of making savoury pancakes with a nice herbal dip and guacamole and skip the chocolate / peanutbutter / yam pancakes that we usually have.

They turned out to delicious that I had to upload the recipe.
Just in case you´re wondering how the day went further: We skipped wellness and instead had a great day at home, relaxing, baking some ginger bread (which will be uploaded too very soon) and went to the Thai Restaurant in the evening – very good place and several vegan dishes there!

About these pancakes – I used my basic pancake recipe which you also find on this blog and just left out all the sweet ingredients, replaced them with salt and herbs and added grated zucchini and carrots.
The dough might work for little fritters as well 😉

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Ingredients for about 10 Pancakes:

150 g Spelt Flour
1 tbsp Baking Powder
2 tbsp Soy Yoghurt
200 ml Soy Milk
1/2 Zucchini
2 Carrots
Salt, Pepper, Basil
Olive Oil for the Pan

Ingredients for herbal dip:

3 tbsp Soy Yoghurt
Salt, Pepper, fresh Basil, optional ‘Kräuterquarkgewürz’ from Just Spices

Ingredients for Guacamole:

Please take a look here

Instruction:

Wash/peel and grate the Zucchini as well as the carrot. Mix the grated vegetables with the other ingredients until you have a well-combined dough.
Heat up olive oil on full heat in a pan. Before you sear the pancakes reduce the heat to medium. Bake them from both sides until they are golden-brown.
For the herbal dip just chop some fresh basil and mix it with soy yoghurt. Also add salt, pepper and optional other herbs such as the spice blend ‘Kräuterquarkgewürz’ from Just Spices.
The Instruction for the the guacamole is also here.

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Merken

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