Vegan & gluten free Zucchini Pancakes with Cilantro-Mint Chutney

Zucchini is a typical summer squash and can help our bodies to cool down when the heat is on! Besides that they are allies for slowing down premature aging of the skin, maintain good eyesight and help improve our digestion. ⁠

 

During summer there truly is an abundance of these green friends and if you have them growing in your own garden you need to become very creative with different recipes, because they grow like crazy! But hey, zucchini must be one of the most versatile veggies around, you can prepare them in so many ways.

Here is an easy delicious recipe which you can have as a snack, an appetizer, bring along on a picnic in the park or eat them for breakfast. These yummy vegan pancakes are super tasty with a homemade Indian style chutney, as in the recipe we share below, but for kids they are also great with ketchup.

 

Ingredients for the pancakes (serves 2)

  • 2 medium sized zucchinis, grated
  • 1 small (red) onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 cup of chickpea flour
  • 1 ts cumin powder
  • 1 ts garam masala
  • Salt & pepper

 

Ingredients for the fresh cilantro-mint chutney

  • 100 grams fresh cilantro leaves (remove course stems)
  • 40 grams fresh mint leaves (remove course stems)
  • 1-2 green chilli (according to how spicy you like your chutney to be), remove seeds
  • 5 cm peeled ginger root
  • 1 medium red onion, cut into 4 pieces
  • 5 cloves of garlic
  • ½ ts of salt (or more to taste)
  • 120 ml of white wine vinegar

 

Preparation

Place all the ingredients, except the vinegar, in your food processor and let it run for a while until the ingredients are finely chopped and mixed. Then add the vinegar. It should be a semi liquid, not watery, consistency. 

 

  1. Put the chutney in a clean and closable glass jar, you can keep it in the fridge for up to five weeks.
  2. Grate the zucchini and add the onion, garlic, spices, mix well. 
  3. Add the chickpea flour and stir until it is a nice batter. 
  4. When you follow the amounts given for the pancakes in this recipe you can fry up to six small pancakes, using two tablespoons per pancake. If you want to make more, simply double the ingredients. If you find the batter is too liquid, add a little bit extra chickpea flour. 
  5. Fry for a few minutes on medium heat till golden brown on both sides. Keep the pancakes that are ready warm with a tinfoil until you are finished.
  6. Serve with your fresh chutney. Or if you have them for breakfast you could also serve along with some (plant-based) yoghurt or sour cream. Kids will love these pancakes with some ketchup (and actually so do we 😉