Zucchini pancakes
1 serving
40 minutes
Zucchini pancakes are a delicate and airy dish filled with a light vegetable flavor and a subtle aroma of fresh ingredients. This recipe comes from European cuisine, where vegetables are valued for their versatility and benefits. Zucchini adds softness and natural sweetness to the pancakes, while oat flour makes them more nutritious. The pancakes are perfect for breakfast or a light dinner, and their tender texture pairs wonderfully with various sauces—from sour cream to garlic yogurt. They are easy to prepare, and their refined taste will please both children and adults. Try serving them with herbs or cheese to highlight the natural freshness of the ingredients. Zucchini pancakes are a true celebration of flavor in every bite!
1
Peel the zucchini, cut it into pieces, and boil in salted water for 10 minutes.
- Zucchini: 200 g
- Salt: to taste
2
At this time, beat the egg with milk using a fork (you can add a pinch of baking soda).
- Chicken egg: 1 piece
- Milk: 70 ml
3
We take the zucchini and blend them with the omelet mixture.
- Zucchini: 200 g
- Chicken egg: 1 piece
- Milk: 70 ml
4
Gradually add oat flour with a fork (the amount of flour can be more/less). The dough should resemble liquid sour cream.
- Oat flour: 15 teaspoons
5
We bake pancakes over medium heat until ready.
