Zucchini Pancakes
This basic recipe is quick and easy to make. It is a great mid-week dinner as it's healthy, nutritious and delicious. These pancakes pair very nicely topped with smoked smoked salmon for added protein, and they also work very well with a dollop of my yoghurt tahini sauce.
Zucchini Pancakes
Yield: 4
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This basic recipe is quick and easy to make. It is a great mid-week dinner as it's healthy, nutritious and delicious. These pancakes pair very nicely topped with smoked smoked salmon for added protein, and they also work very well with a dollop of my yoghurt tahini sauce.
Ingredients
Instructions
- Sprinkle the grated zucchini with salt and allow to drain in a colander for at least 10 minutes.
- Meanwhile, in a large bowl add the almond flour, baking powder, a pinch of salt, the beaten eggs, some dried herbs and the buttermilk. Mix well.
- Wrap the zucchini in a tea towel or a piece of muslin and twist over a sink to wring out any excess water. It is very important to drain as much liquid as you can from the zucchini or your pancakes will be too wet.
- Once your zucchini is dry enough, add it to the rest of the ingredients and mix well.
- Heat some olive oil in a large fry pan over medium heat. You can choose to make 4 large pancakes, or smaller ones. I like to use a pancake pan for small even pancakes, or I make bigger pancakes when using as a base for other toppings.
- Cook for 2-3 minutes until the bottom is golden before flipping.
Notes
For something different try adding some fried onions, sun dried tomatoes, grated carrots or yellow squash and a sprinkle of parmesan cheese. These pancakes are delicious topped with smoked salmon and creme fraiche.
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