Zucchini Pancakes

Zucchini Pancakes are a light, savory dish perfect for breakfast or a quick snack. Made with freshly grated zucchini, whole wheat flour, and a blend of aromatic spices, these pancakes are both nutritious and delicious. The zucchini lends a soft, moist texture while the spices add a burst of flavor. With a crispy exterior and tender inside, these pancakes are satisfying on their own or paired with a dollop of yogurt or a sprinkle of fresh herbs.

For a Serving Size of Two:

Ingredients:

• 100 grams grated zucchini (squeeze out excess water)
• 30 grams whole wheat flour
• 1 egg
• 20 grams chopped onions
• 1 tablespoon chopped coriander
• 1/4 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• Salt to taste
• 1 teaspoon olive oil

Procedure:

• Grate the zucchini and place it in a clean cloth or paper towel. Squeeze out as much water as possible from the zucchini to prevent the pancakes from becoming soggy.
• In a mixing bowl, combine the grated zucchini, whole wheat flour, egg, chopped onions, chopped coriander, cumin powder, turmeric powder, black pepper, and salt. Mix well until all ingredients are well incorporated and form a batter.
• Heat a non-stick pan over medium heat and add a small amount of olive oil. Drop spoonfuls of the zucchini batter onto the pan and spread them out slightly to form small pancakes.
• Cook each side for about 2-3 minutes until golden brown and cooked through.
• Serve the zucchini pancakes hot, topped with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.

Nutritional Benefits:

Nutritional Information:

• Calories: 267 kcal
• Protein: 11.6 g
• Carbohydrates: 28.4 g
• Fat: 10.2 g