light meal – Twice as Tasty

If you think of pancakes as sweet breakfast treats, think again. Savory pancakes can be eaten any time of day and make a delicious light summer meal that features seasonal veggies—in and on them. This week, in my Twice as Tasty column for the Flathead Beacon, I share one of the first variations I make each summer. It’s easy to make, delicious, and—bonus—gluten-free, dairy-free, and vegan.

You can make scallion pancakes with store-bought scallions (also called green onions), but if you grow your own bulb onions, you can swap in small ones as you’re thinning your onion bed. I make them even earlier in the season with walking onions and then later in summer with just the green tops from nearly full-grown bulb onions that I pull early to use fresh.

Other vegetables and herbs work well in savory pancake batter, including zucchini with basil and grilled peppers with chives. I then pile on more vegetables as toppings, especially pickled ones like Tangy Radish Rounds, Ripe Cherry Tomato Pickles, Pickled Avocado Slices, and other quick pickles from my cookbook.
Learn to make Gluten-Free Scallion Pancakes

Zucchini. If you grow it, you likely have more of it than you know what to do with. Even if you don’t grow your own, store-bought zukes tend to be large enough it’s easy to buy more than you need. Fortunately, zucchini and other summer squash are delicious in many dishes, whether obvious or disguised by other, more flavorful ingredients.

I share one of my favorite recipes showcasing zucchini this week in my Twice as Tasty column for the Flathead Beacon: Zucchini-Basil Pancakes. They use two prolific producers from the garden and are tasty on their own or as the base for other flavors, like Grilled Tomatillo Salsa, Spiked Guacamole, and Chipotle-Marinated Grilled Shrimp with Garlic Scape Aioli.
Learn to make Zucchini–Basil Pancakes