Lenten zucchini pancakes with coconut
6 servings
20 minutes
Vegan zucchini pancakes with coconut are a unique dish that combines the freshness of vegetables and the exotic sweetness of coconut. Inspired by healthy eating principles and traditional vegan recipes, these pancakes surprise with their delicate flavor and crispy crust. Flax jelly acts as a natural binding agent, while lemon zest adds a refreshing note. Coconut flakes provide a light sweetness, complementing vanilla sugar and cardamom. These pancakes are perfect for breakfast or a light snack and can be served with fruits, nuts, or plant-based yogurt. They pair wonderfully with natural syrups or honey, making the meal not only healthy but also aesthetically pleasing.
1
Pour water over the flax seeds and set aside.
- Ground flaxseed: 3 tablespoons
- Water: 6 tablespoons
2
Grate the zucchini, place it in a colander, sprinkle with salt, and let it sit for 5 minutes. Squeeze out the excess, and add lemon zest.
- Courgette: 1 piece
- Salt: 0.5 teaspoon
- Lemon zest: 2 tablespoons
3
Use a strainer and a small spoon to strain the flax jelly and add it to the zucchini.
- Ground flaxseed: 3 tablespoons
4
Mix coconut flakes with flour, sugar, and cardamom.
- Desiccated coconut: 20 g
- Wheat flour: 30 g
- Vanilla sugar: 2 tablespoons
- Ground cardamom: pinch
5
Quickly mix the zucchini mixture and flour, then fry in portions in heated oil until crispy.
- Courgette: 1 piece
- Wheat flour: 30 g
- Vegetable oil: 2 tablespoons
6
Place on a napkin to absorb excess fat.
