Instructions

• Combine the zucchini, carrots and salt in a colander. Place the colander in the sink and allow it to rest for 15 minutes to drain off any excess water.
• In the meantime, make the sesame dipping sauce by combining the sauce ingredients in a small bowl. Set aside until needed.
• Now place the zucchini and carrot in a clean dish towel and squeeze out as much moisture from the zucchini and carrots as possible.
• Place the zucchini, carrots, green onions, garlic, ginger and flour in a bowl. Gradually add the water, starting with ¼ cup, and keep adding until a pancake-like consistency is achieved.
• Heat some coconut oil in a large skillet over a medium-high heat. Add a quarter of a cup of the pancake batter for each pancake. Cook the pancakes until golden, approximately 4 to 6 minutes on each side. Continue to make the pancakes using the remaining batter and adding more coconut oil as required.
• Serve with sesame seed dipping sauce, or for ease some tamari sauce.