Zucchini and Cheese Pancakes
Directions
- Prepare the Zucchini:
- Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for 10 minutes.
- Squeeze out the excess water using your hands or a clean kitchen towel.
- Mix the Batter:
- In a large bowl, whisk together the eggs, milk, flour, salt, black pepper, and garlic powder (if using) until smooth.
- Stir in the grated zucchini and cheese until well combined.
- Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
- Scoop about ¼ cup of batter into the skillet for each pancake. Spread it out slightly with the back of a spoon.
Cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining batter.
- Serve:
- Serve the pancakes hot with your favorite dipping sauce or toppings.
5 Serving Suggestions
- Top with a dollop of sour cream or Greek yogurt and fresh chives.
- Serve with a side of marinara sauce for dipping.
- Pair with a fresh green salad for a light meal.
- Add a poached or fried egg on top for a hearty breakfast.
- Enjoy with a drizzle of hot sauce for a spicy kick.
5 Cooking Tips
Ensure the zucchini is well-drained to prevent the batter from becoming too watery.
Use a non-stick skillet or well-seasoned cast iron pan for easier flipping.
Mix in fresh herbs like parsley, dill, or basil for added flavor.
Adjust the thickness of the batter by adding more milk if needed.
Cook over medium heat to ensure the pancakes cook evenly without burning.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C, potassium, and fiber.
- Cheese: Provides calcium, protein, and flavor.
- Eggs: Rich in high-quality protein and essential nutrients like choline.
Dietary Information
Vegetarian: Yes
Gluten-Free: No (use gluten-free flour for a gluten-free option)
Dairy-Free: No (use dairy-free cheese for a dairy-free version)
Nutritional Facts (Per Serving)
- Calories: 180 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 2g
Storage
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in a skillet or oven.
- Reheating: Warm in a skillet over medium heat or in the oven at 180°C (350°F) for 5-7 minutes.
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