October is the month of the PUMPKIN! Here's a simple recipe, my "Pumpkin Zucchini Latkes," that you can enjoy for breakfast (with eggs) or brunch (with a large green salad). I also love this dish with a little applesauce and cinnamon as a snack!
|Grated carrot||1 Cup (16 tbs)|
|Organic pumpkin||1/2 Cup (8 tbs)|
|Red onion||2 Tablespoon , diced|
|Lemon juice||1 Tablespoon , freshly squeezed|
|Baking powder||1 Teaspoon|
|Organic whole wheat flour||8 Tablespoon|
|Panko bread crumbs||1/2 Cup (8 tbs)|
|Garlic salt||1/4 Teaspoon|
|Red chili pepper flakes||1 Dash|
|Ground oregano||1 Dash|
|Ground basil||1 Dash|
|Coconut oil||2 Tablespoon|
1. In a large bowl, combine all the ingredients, except coconut oil and mix well with a fork or a spoon. The mixture will be wet.
2. On a skillet on the stovetop over low to medium heat, add a tablespoon of coconut oil to coat the pan. Drop heaping spoons of the batter onto the pan to form pancakes.
3. Cook until each side is golden brown. When cooked, set aside on a plate to serve immediately. You can also cook same day, place in the fridge, and heat them up just before serving them.
4. Serve this recipe with Chunky Applesauce and cinnamon, or Chunky Guacamole.
Grate Zucchini with a Mandolin or with a box grater