1. Start warming up your frying pan, preferably non-stick

2. Mix the flax seed and the water in a small bowl (at least 15 minutes before cooking)

3. In a large bowl, add the remaining dry ingredients (flour, nutritional yeast, baking
powder, starch, and salt) and mix well

4. Add the Flax seed mix, zucchini, and the rest of the fresh greens, and mix well.

5. Add about 2-3 tablespoons of water to moisten this mix slightly.

6. When all ingredients are mixed check to make sure your frying pan is nicely warmed up, as if you are making pancakes for breakfast. You want the mix to sizzle when it hits the pan

7. Gently put 1 tablespoon of the mix, 3-4 at a time, in the pan, so that you can easily
flip them over. These will make about 1” diameter, mini pancakes, which are good for finger food and dipping in sauce;

8. If you’d like larger pancakes adjust the size by using for example 2 tablespoons at a
time, which will give you roughly 2” diameter pancakes, and so on.

Makes about 15 bite sized (1” diameter) or 10 small pancakes (2” diameter)