These zucchini pancakes are perfect for a light lunch/dinner served with rocket salad.
Positive: Quick, easy, vegetarian
Negative: If you are hungry you might eat all of them.
Ingredients for 8-10 small pancakes:
- 100 g zucchini
- 1 egg
- 125 g yogurt
In your pantry:
- 2 tablespoons of flour (you can use a gluten-free one)
- a bit of oil
Wash and grate zucchini. Pour a dash of evo oil in a small skillet on medium heat and sauté the zucchini just a few minutes. Leave them to cool.
In a large bowl, combine yogurt, flour, egg and salt then add grated zucchini. Mix well.
Add two spoons of sunflower oil in the skillet and turn on medium heat. When hot, add a spoon of the mixture to create small pancake shape. Repeat the process making sure to leave enough space between each pancake to be able to flip them. Add oil if necessary.
When edges start colouring you can flip them the other side. Zucchini pancakes are ready when both sides are a nice golden brown colour.
My advice: While cooking the first side, you can add a few sunflower seeds before to flip to the other side!