Ingredients
3 eggs
300 ml milk
140 g flour
1 tsp baking powder
1 zucchini
1 potato
Salt to taste
Spring onions, chopped
Fresh parsley, chopped
Plant oil for frying
Instructions
- Grate the zucchini and potato using a coarse grater. Squeeze out excess liquid by wrapping the grated vegetables in a clean kitchen towel and twisting.
- In a separate bowl, whisk together the eggs and milk until frothy. Slowly add the flour and baking powder, mixing until smooth.
- Fold the egg mixture into the grated vegetables along with the chopped spring onions, parsley, and salt. You’ll have a thick, spoonable batter.
- Heat 1-2 tablespoons of oil in a non-stick skillet over medium heat. Spoon the batter into the pan, forming small rounds (about 3-4 inches wide).
- Cook for 2-3 minutes on each side or until golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate while you cook the remaining batches.
- Serve hot with a dipping sauce like Greek yogurt with garlic and lemon or a fresh cucumber salad for a refreshing side.
Notes
- For a cheesy version, add ½ cup of grated cheddar or parmesan to the batter.
- To make them spicy, mix in ½ tsp cumin or smoked paprika.
- For a low-carb option, replace half the flour with chickpea flour.
- These pancakes can be served cold or at room temperature, making them great for lunchboxes.
- If you want them extra crispy, use less batter per pancake and cook on medium-high heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack, Side Dish
- Method: Pan-fry
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
