Zucchini Pancakes

[Guest guest]

Zucchini Pancakes w/mustard sauce

 

2 medium green or yellow zucchini (about 2 cups grated)

1/3 cup finely chopped onion or scallions

1/2 teaspoon garlic-pepper seasoning

1/2 teaspoon salt

1 cup whole-wheat flour

EnerG Egg Replacer to equal 2 eggs

small amount vegetable oil

 

Grate the squash, stir in flour, toss, add mixed EnerG Egg Replacer,

onions and seasonings. Mix well.

 

Preheat a nonstick frying pan to about medium heat, lightly coat with

vegetable oil or cooking spray.

 

Use about 1/4 cup batter for each pancake, spread them a bit so they are not

too thick.

Cover pan and cook for 3 - 4 minutes. Uncover pan, turn the pancakes and

brown,

uncovered on the other side.

 

Remove to a heated plate and serve immediately with mustard sauce.

 

Sauce

1/2 cup soy yogurt

2 tablespoons spicy brown or Dijon style mustard

1 teaspoon fresh dillweed or minced chives,

Mix together and place a small dollop on each pancake, garnish with a sprig

of dill.

 

Jan G.