Add the grated zucchini to a colander set over a bowl and toss with ½ teaspoon of salt. Let sit for five minutes to release moisture, then transfer to a clean kitchen towel and squeeze firmly to remove as much liquid as possible (the zucchini should reduce to roughly half its original volume).
In a large bowl, mix the prepared flax egg (let it sit for 5 minutes to thicken before using) with the drained zucchini. Stir in the buckwheat flour, ½ teaspoon of salt, vegan feta, spring onions, dill, baking powder, and ½ teaspoon of black pepper. Combine everything thoroughly.
Warm 1 tablespoon of olive oil in a large non-stick pan over medium heat. Spoon heaping tablespoons of batter into the pan, leaving space between each pancake to prevent them from merging together.
Cook for 6-7 minutes until the undersides turn golden brown, then flip and cook the other side until equally golden. Continue with the remaining batter, adding more oil to the pan between batches as needed to prevent sticking.
For the sauce, whisk together the vegan yogurt, garlic, and salt in a small bowl until smooth. Serve as an accompaniment to the warm pancakes.
4 servings
3
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
