Monday, January 13, 2014

Zucchini and Corn Buckwheat Cakes

I found a recipe for these cakes on Quick'n'Healthy over the summer, and we've made them a few times. Our style is to find a recipe and use it as a guideline rather than a hard and fast rule, so we made some changes. We also serve them a bit differently than the original recipe. Here is our version.

Zucchini and Corn Buckwheat Cakes
1 C buckwheat, toasted if you can find it
½ C plain nut milk
½ C water
½ lime, juiced
2 medium zucchini, grated
1 cup corn kernels
1/2 cup unsweetened coconut flakes
2 Tbsp chia seeds or flax meal
½ tsp baking soda
Sea salt, pepper, chili powder, cumin, coriander, garlic and cayenne to taste
Coconut or other oil for cooking pancakes

Soak buckwheat in water for at least 8 hours or overnight. Drain and rinse buckwheat.

Add the buckwheat, nut milk, water, lime juice, and coconut to a blender or food processor. Blend until you have a thick batter. Pour into a large mixing bowl.

Add the grated zucchini, corn, chia seeds/flax meal, baking soda and spices to the batter and mix well.

Cook as you would any other pancake. We used a bit of coconut oil in the pan for each batch. This makes about 15 small pancakes.

To serve:
1 can beans of choice (refried, black, pinto, pink and kidney work best)
Fresh salsa
Extra fresh veggies of preference (peppers, tomato, etc.)

Place greens in a bowl. Top with cakes, ½-1 C beans, salsa, fresh veg and garnishes. Alternatively, you could eat these by themselves or with an Indian spice/chickpea theme as well.

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