Zucchini Pancakes
Prep time: 5 min
Cook time: 30 min
Yield 1 - 95 gram
Servings 5
Below are some ideas on how to stuff the pancakes.
Low-fat (herbal) cream cheese
Low-fat ham if you don't want them to be vegetarian
Feta cheese or grated mozzarella
Sautéed spinach with mushrooms and onions
Smoked salmon for a variant with fresh herb yogurt dip
Ingredients
125 grams zucchini
2 eggs
15 grams onions
Salt and pepper (to taste)
125 grams whole spelt flour
200 ml unsweetened almond milk
1/8 tsp agar powder
Directions
For the pancakes, first, wash the zucchini and grate coarsely. Peel and finely chop the onion.
In a bowl, first mix spelt flour, eggs, and milk to form a pancake batter, and then mix in the vegetables.
Season with salt and pepper and leave in the fridge for 5 minutes
In the meantime, prepare the dip.
Heat some oil in a non-stick pan and add some batter to the pan with a ladle. Swirl the pan in each direction to spread the batter completely. Fry the pancake on both sides at medium temperature until golden brown.
Continue with the remaining pancake batter until all pancakes are baked.