Parmesan Zucchini Pancakes

Name: Parmesan Zucchini Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 100 g oat flour (or whole wheat flour); 200 ml milk; 1 egg; 210 g zucchini (finely grated); 40 g Parmigiano Reggiano (grated); ¾ tsp baking soda; 1 tsp vinegar (or lemon juice) (to activate the baking soda); ½ tsp salt (to taste); ½ tsp pepper (to taste)

Calories: 198.3kcal|Fat: 7.9g|Carbohydrates: 21g|Protein: 11.1g | 35

Recipe
Ingredients
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Light and fluffy parmesan zucchini pancakes made with parmesan cheese, oat flour, and shredded zucchini. Perfect savory side dish or breakfast. Ready in 35 mins!

Parmesan Zucchini Pancakes Light and fluffy parmesan zucchini pancakes made with parmesan cheese, oat flour, and shredded zucchini. Perfect savory side dish or breakfast. Ready in 35 mins! …

Health Info

Calories: 198.3kcal
Sugar: 4g
Sodium: 654.2mg
Fat: 7.9g
Carbohydrates: 21g
Fiber: 2.2g
Protein: 11.1g

More Pancake Recipes

Servings 4 people

Calories 198.3

Prep Time 15

Cook Time 20

Total Time 35

Fat: 7.9g|Carbohydrates: 21g|Protein: 11.1g

Pin Recipe

Description

Light and fluffy parmesan zucchini pancakes made with parmesan cheese, oat flour, and shredded zucchini. Perfect savory side dish or breakfast. Ready in 35 mins!

Ingredients

100 g oat flour or whole wheat flour
200 ml milk
1 egg
210 g zucchini finely grated
40 g Parmigiano Reggiano grated
¾ tsp baking soda
1 tsp vinegar (or lemon juice) to activate the baking soda
½ tsp salt to taste
½ tsp pepper to taste

Instructions

Grate the zucchini and squeeze out any excess water.
In a large bowl, mix the oat flour, salt, pepper, and baking soda.
In a separate bowl, whisk together the milk, egg, and vinegar/lemon juice.
Add the wet ingredients to the dry ingredients and mix until combined.
Once the batter is smooth, fold in the grated zucchini and the grated Parmesan cheese.
Heat a non-stick pan over medium heat and lightly grease it with oil.
Pour a ladleful of batter into the skillet, spreading it slightly to form a pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the zucchini pancakes warm. They can be enjoyed on their own or accompanied by fresh cheese like ricotta or robiola.