Veganosophy – Organic Vegan Gluten-Free Zucchini & Carrot Pancakes

Vegan Gluten-Free Zucchini and Carrot Pancakes

This is going to be our first blog in our Veganosophy series where we share with you our Wellosophy for living well, feeling great, and our unfettered commitment and passion for our planet.

For those of you who are new to a plant-based lifestyle, you must recognize that pushing all animal products off your plate is not enough to assure a well balanced, nutritious, and delicious meal. Often it simply requires one to get more creative with some unfamiliar ingredients, new flavors, and a broader variety of plant foods, the many different spices, herbs, and oils, in order to add excitement, discover, and enjoy, your new oath, as well as assure your nutritional needs are met and optimized.

In this series, we will offer various tips, suggestions, and easy-breezy recipes, which can always be tweaked to fit anyone’s needs, and satisfy the most discriminating palates.

So from our kitchen to yours with love, today’s healthy lunch is an all organic Gluten Free Flaxseed, Chia Seed, zucchini and carrot pancake.

2 cups of ground Golden FlaxSeed
1 Cup of GF flour of your choice
2 Tspoons of Chia Seeds
2 Tspoons of nutritional yeast
Cashew milk image
Salt to taste
Cayenne pepper to taste
Cumin seeds
Jalapeño pepper
Fresh Ginger Root
Fresh garlic to taste
One medium size yellow onion
One large zucchini
Two carrots
Coconut oil

Garnish with:
Fresh dill
Cherry tomatoes

This ingredient list is your suggested base, and since every chef is a master of their kitchen and their own imagination, please feel free to augment, experiment, and re-create your own version by adding, or substituting any ingredients with your favorite seeds, grains, vegetables, and spices!
Clean up a couple of inches of ginger root and dice it along with the fresh garlic. Preheat your a pan with Coconut oil and toss in a spoon full of Cumin seeds, sauté the seeds for a couple of minutes until they start releasing their flavorful aroma. Add the ginger, garlic, and optional one small diced jalapeño pepper.

Mix the flaxseed, chia seed, and other ingredients in a mixing bowl, adding cashew milk to create a thick batter. Grate the zucchini, carrots, and onions in a food processor, and add the rest of the ingredients to the mix, including the flavored mixture from the pan.

Mix it all together, and using a large spoon, scoop the mixture onto a well preheated pan, to crested pancake size patties.

Garnish your pancakes with some fresh dill, and add some of your favorite vegetables on the side. You may also add some of your favorite vegan sauces or cheeses to top it off.

Easy, Breezy, and Veganlishous!

Bon Appetite!