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Simple Zucchini Pancakes
Victoria Haneveer

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: English
Calories: 141
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Whisk the zucchini, garlic, cheese, flour and seasonings together.
  2. Add the egg and milk and beat well.
  3. Fry mini pancakes a couple at a time in oil or cooking spray.
  4. 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.