Mix flour in a bowl with pepper and about 1 teaspoon salt. Whisk milk, cream and eggs. While stirring, gradually pour into the flour and mix to a smooth dough. Let it swell for about 10 minutes.
Roast the sunflower seeds in a pan without fat, remove and let them cool down. Clean, wash and finely grate the zucchini. Stir 2 tbsp. sunflower seeds into the dough.
Heat coconut oil in portions in a large pan. Add approx. 1 heaped tablespoon of zucchini mixture per pancake, flatten a little and bake for 3-4 minutes on each side. Remove the finished pancakes and keep warm.
Bake more pancakes from the remaining zucchini mixture in the same way. Bake a total of 8-10 pancakes. Warm the finished pancakes in a hot oven (at about 50 °C).
Wash parsley and shake dry, pluck off the leaves and chop finely. Arrange zucchini pancakes and sprinkle with the remaining sunflower seeds and parsley. Herb quark tastes good with them.