Buckwheat-Zucchini Pancakes


Looking to use up some garden bounty? These buckwheat-zucchini pancakes from India will help do the trick!

Another great thing about this recipe is the affordability factor. It’s also gluten-free and vegan.

What you need:

1 cup of buckwheat flour, 7/8 cup of water, ¾ tsp salt, 2 tsp sugar, ½ tsp cayenne pepper, ½ cup (finely mashed) boiled potatoes, 1 cup grated zucchini, 2 tbsp canola or vegetable oil.

What you do:

Mix buckwheat, water, salt, sugar and cayenne pepper. Stir in mashed potatoes and grated zucchini. Let stand for 5-10 minutes.  Heat oil on an iron griddle or flat fry pan. Pour ¼ cup of batter onto the hot griddle and spread to a 3-inch circle. Cook for 3-4 minutes until edges appear brown. Flip and cook for another minute.

Serve hot with your choice of chutneys or other dipping sauces.

With the brief list of ingredients and relatively quick prep time (if you have the potatoes left over from dinner the night before), this dish is affordable for any household. From Madhu Gadia’s book, The Indian Vegan Kitchen.

Related Reading: Indian black-eyed pea dip, buckwheat-potato fritters, bean and rice pancakes and 5 Spices, 50 Dishes (another Indian cookbook).

Photo Credit: Miriam Kato

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