Zucchini Buckwheat Pancakes

Zucchini Buckwheat Pancakes

Zucchini Buckwheat Pancakes

45 minutes

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Details
  • Serving Size:   20
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 300 grams Zucchini, grated
  • 2 Shallots, finely chopped
  • 2 Eggs
  • 60 grams Cheddar, grated
  • 1 tablespoon Parsley, chopped
  • 1 tablespoon Spring onion, chopped
  • 1 Garlic, minced
  • 3 tablespoons Buckwheat flour
  • 3 tablespoons Wholewheat flour
  • Salt and pepper to taste
  • Oil for frying
Instructions

Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.

Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned.

Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

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