Ingredients:
• 4 zucchinis
• 1 cup buckwheat flour
• 8 tablespoons ground flaxseed
• 16 tablespoons warm water
• 1 teaspoon Himalayan or Celtic salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Herbes de Provence
• 4 tablespoons grapeseed oil
Start by grating the zucchinis with a large grater and let them sit for 45 minutes to release juices. Then squeeze out the remaining juice from the zucchinis for a minute. In the meantime, you can mix the flour, pepper, and herbs in a bowl. After draining the zucchinis, add them to the bowl along with the ground flaxseed mixed with warm water (16 tablespoons) and mix all the ingredients. Heat a pan, preferably a cast-iron pan, and fry by spooning large wooden spoonfuls to form small pancakes until they turn golden brown. Unless you prefer them less fried, they taste great too.
Optionally, hemp seed mayonnaise
Ingredients:
• 1 cup hemp seeds
• 3 tablespoons grapeseed oil
• 1 tablespoon lime juice
• 1 tablespoon onion powder
• 1/2 teaspoon Himalayan or Celtic salt
• 3/4 cup water
Add all the ingredients to a blender. Blend for a minute until you achieve a smooth consistency. If the mixture is too thick, add some water and it’s ready.
