zucchini pancakes

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Zucchini Pancakes

These savory zucchini pancakes are light and packed with veggies, making them a great low-calorie breakfast. They’re also gluten-free and dairy-free, perfect for those with dietary restrictions.

Tasty Korean scallion pancakes served with sesame dipping sauce on a ceramic plate, styled with chopsticks.

Ingredients:

  • 1 medium zucchini, grated
  • 1/4 cup oat flour
  • 1/4 cup almond milk
  • 1/4 tsp baking powder
  • Salt and pepper to taste
  • 1 tbsp olive oil (for cooking)

Preparation Time: 10 minutes
Calories: Approx. 120 kcal (2 pancakes)

Instructions:

  1. Grate the zucchini and squeeze out any excess moisture.
  2. In a bowl, mix the zucchini, oat flour, almond milk, baking powder, salt, and pepper to form a batter.
  3. Heat olive oil in a non-stick pan and cook small portions of the batter for 2-3 minutes on each side.