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!
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.