Zucchini pancake

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
  • salt

Recipe:

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.

zucchini pancake recipe.jpg


My advice: While cooking the first side, you can add a few sunflower seeds before to flip to the other side!

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s