Zucchini Mini Pancakes
Try these zucchini mini pancakes for breakfast. You can make a whole batch and they reheat them gently or eat them cold. The zucchini offers nutrients while the eggs fill and fuel your belly.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Side Dish
- Cuisine: English
Ingredients
Scale
- 1 grated zucchini (courgette)
- 1 beaten egg
- Splash of milk
- 1 minced garlic clove
- 1 oz (30g) grated parmesan
- 2 oz (60g) all-purpose flour
- Salt and black pepper, to taste
Instructions
- Whisk the zucchini, garlic, cheese, flour and seasonings together.
- Add the egg and milk and beat well.
- Fry mini pancakes a couple at a time in oil or cooking spray.
- They will only take a few minutes.
Notes
- Swap the zucchini for mushrooms, bell pepper or onion if you prefer.
- Swap the parmesan for mozzarella or cheddar if you want.
Nutrition
- Serving Size: 4
- Calories: 141
- Sugar: 4g
- Sodium: 198mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 58mg
Keywords: zucchini pancakes, courgette pancakes
Find it online: https://victoriahaneveer.com/simple-zucchini-pancakes/