When I was in Germany visiting my sister and her family, Rose made a vegan version of these pancakes (since my mom is vegan and the original recipe has egg). They were so tasty! And since it’s zucchini season in my garden, I thought I’d try to make them.
I made Rose’s original version from her blog with buckwheat flour and egg. Super easy and yummy. Rose made them with dal for dipping, which was surprisingly tasty. But since I’m currently trying to eat low FODMAP, lentils were off the table. Instead, I made them with a cold east African soup from The Ethnic Vegetarian. The combo worked really well!
I made the batter over the weekend and just cooked up the number of pancakes I wanted to each each day right before I ate. This worked really well and I had no issues with the batter keeping all week.
Ian is nervous about eating buckwheat flour, so next time I’m going to try to make a version without the buckwheat and report back. I really liked the buckwheat flavor but I don’t think it was absolutely necessary for the texture.
Nimble Veggies 
i think i will make this too. thanks for the remeinder. I just got buckwheat flour from Barton Springs Mill which i use to make Japanese style pasta and now i can try it with this recipe.
LikeLike