Garden Griddle Cakes (Savory Veggie Pancakes)

These crispy little cakes are packed with shredded veggies and herbs, making them a fun and flavorful side that’s easy to customize. They’re perfect for brunch spreads or as a light dinner with a dollop of dairy-free sauce.

Ingredients:

• 1 cup shredded zucchini

• 1/2 cup shredded carrot

• 1/4 cup chopped scallions

• 1/2 cup chickpea flour

• 1/4 cup oat milk

• 1 tbsp olive oil

• Salt, pepper, and herbs to taste

Instructions:

1. Mix all ingredients in a bowl until a thick batter forms.

2. Heat a skillet over medium heat and add a little oil.

3. Drop spoonfuls of batter and flatten slightly.

4. Cook 3–4 minutes per side until golden and crisp.

5. Drain on paper towels and serve warm.

Kick It Up a Notch:

• Add fresh dill or parsley

• Serve with dairy-free sour cream or tahini drizzle

• Top with microgreens or pickled onions