This morning's brunch consisted of pancakes so full of yellow zucchini and corn that they were essentially veggie fritters. For savory pancakes like these, I use the Perfect Pancake recipe from Vegan Brunch, leaving out all the sweet stuff (cinnamon, syrup, vanilla). I added generous sprinkles of black pepper and cumin, and more salt... and 1 ear's worth of corn and an entire grated yellow zucchini.
Served with gravy made with a chickpea flour roux, and Jess Scone's Coconut-Balsamic Bacon.
The flour I've been using lately is Einkorn flour. Have any of you used this? It's a variety of wheat, supposedly one of the oldest known strains, and while the bag tells me it has a slightly nuttier taste than normal white flour, I don't taste that at all. It's something like 80% whole grain and acts (and tastes) like white flour in the recipes I've used it for, so I am a fan.