Zucchini Pancakes

Health Benefits: Are you wondering what to do with all the summer zucchinis I know you have laying around or are about to? These zucchini pancakes are a great way to both use up these summer squash while also sneaking some vegetables in for picky eaters. They are quick to throw together, keep well in the fridge for leftovers and, as a one-bowl recipe, are a good one for the kids to get in the kitchen and help with. And for those of you without kiddos, they are just as delicious especially with some of the suggested toppings below.

Zucchini: Not only incredibly versatile in the kitchen, but rich in antioxidants like lutein and zeaxanthin, vitamin C and fiber, zucchini is a perfect vegetable to throw in whatever you are making, to up the nutritional value. Think breads, pasta sauces, smoothies, overnight oats. Grate some up and throw them in, most will never know!

Chickpea Flour: Chickpea flour is one of my favorite gluten-free flour options. Not only do I love the nutty flavor it adds to things, it's naturally high in protein and fiber, promoting a feeling of fullness and supporting stable blood sugar levels.

Nutritional Yeast: Often used as a cheese substitute, nutritional yeast is a complete protein and an exceptional source of B vitamins, including B12 (which is particularly important for those on plant-based diets or anyone seeking an energy boost). For those of you not familiar, it comes as powdery flakes and is easy to toss in anything that needs an umami/cheesy flavor and great way to up the protein content of your dish with 5 grams/2tbsp. My favorite is Bragg's.

Ingredients (Makes 8 Pancakes):

• 1 large zucchini or two regular (I used one very large one)

• 3 eggs

• 3/4 cup chickpea flour

• 1/2 cup gluten free breadcrumbs

• 1 small yellow or white onion, diced

• 2 tbsp nutritional yeast

• 2 cloves garlic, grated

• 1/4 cup soy milk or milk of your choice

• 1/2 tsp salt

• Black pepper to tast

• 4 tsp olive oil, divided

Instructions:

• Grate the zucchini on a box grater over a colander and squeeze lightly. You don't need all the liquid gone, you just want one good wring out of it. Set aside to continue to drain while you prep the other ingredients.

• Finely dice the onion and mince or grate the garlic.

• In a large bowl, whisk together the eggs and soy milk.

• Add the chickpea flour, breadcrumbs, nutritional yeast, garlic, onion, salt and pepper to the liquid mixture.

• Add the grated zucchini and mix all ingredients together well.

• Heat a large non-stick pan over medium high heat.

• Add 1 tsp olive oil.

• Add batter, 2 pancake-sized fritters at time to the pan.

• Cook for about 5 minutes/side or until golden brown.

• Repeat using 1 tsp olive oil for each 2 fritter-batch.

• Serve as is or with any topping you like, see below for recommendations.

Suggested Toppings:

• Scallions

• Capers

• Make a greek yogurt or silken tofu dip with some mustard, dill and lemon juice

• Pesto

Nutrition Info (per 2 Pancakes): Calories: 223 Protein: 13.4g Carbs: 20.7g Fat: 9.8g Fiber: 3.2g