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

Zucchini Pancakes

Yield: 4
Author: Nicole O'Neil
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

  1. Sprinkle the grated zucchini with salt and allow to drain in a colander for at least 10 minutes.
  2. 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.
  3. 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.
  4. Once your zucchini is dry enough, add it to the rest of the ingredients and mix well.
  5. 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.
  6. 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.

breakfast, lunch, brunch, pancakes
brunch, lunch, breakfast
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