Zucchini pancakes with cheese and whole grain flour

3 servings

30 minutes

Zucchini pancakes with cheese and whole grain flour are a light, airy, and aromatic dish of European cuisine. Their history traces back to traditional recipes for homemade vegetable pancakes valued for their simplicity and nutrition. The sweet taste of zucchini pairs wonderfully with the rich creaminess of cheese, while whole grain flour adds a pleasant texture and makes the pancakes healthier. They are perfect for breakfast, a light dinner, or as an original side dish. Fried without oil on a non-stick pan makes them lower in calories. Served with sauces, sour cream or fresh herbs to complement their soft flavor with spicy notes. These pancakes are an excellent choice for those who appreciate healthy and tasty food.

Energy value per serving

• Calories: 332
• Proteins: 19.9g
• Fats: 20g
• Carbohydrates: 17.1g

Ingredients

• Zucchini: 2 pc
• Whole grain flour: 4 tbsp
• Cheese: 150 g
• Chicken egg: 2 pc
• Salt: to taste

Cooking steps

1. Wash, peel, and grate medium-sized zucchini on a coarse grater.

   Required ingredients:

   • Zucchini: 2 pieces

2. Grate the cheese on a coarse grater. I used cheese with 35% fat content (from the same series as Russian cheese).

   Required ingredients:

   • Cheese: 150 g

3. Add two eggs and mix.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Add whole grain flour. My spoons were heaping. :) Mix everything and add salt.

   Required ingredients:

   • Whole grain flour: 4 tablespoons
   • Salt:  to taste

5. While I was preparing the mixture, the pan was heating on medium heat.

6. I fried without oil in a non-stick pan on medium heat for 5 minutes on each side under a lid.

7. Enjoy your meal:)