Summer Squash-Spinach-Carrot-Dill Pancakes

These pancakes are packed with a rainbow of vegetables from CSA Week #6 (marked with *.)

2 yellow summer squash *
1/2 bunch fresh spinach *
2 carrots, grated
1 small onion, grated
1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1/2 cup chickpea flour
1 teaspoon baking powder
1 tablespoon dill, chopped
Sunflower oil

Grate the summer squash with a box grater.  Place in a strainer over a bowl and sprinkle the salt on top.  Mix it around a bit and let it sit for at least 20 minutes to bring out the water.  Don’t skip this step or else the pancakes will be watery and will not stay together.

Make the flax egg and set aside.

Blanch the spinach. Drain well and chop.

Peel and chop the carrots and onion and grate in the processor.

Chop the dill.

Using the back of a fork, press the squash against the strainer to press out the as much water as you can.

In a new bowl, combine all ingredients and mix well.

Heat up sunflower oil in a non-stick skillet and, using a tablespoon, form little pancakes.  When the edges are brown, flip them over and flatten them a bit.  Drain on paper towels.  They are even better cold. Enjoy!

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