Zucchini pancakes

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 120 g Flour
  • 7-10 Tbsp pepper, salt
  • 6 TABLESPOONS Milk
  • 6 TABLESPOONS Whipped cream
  • 2 Eggs (Gr. M)
  • 3-4 Tbsp Sunflower seeds
  • 2–3 (600 g) Courgette
  • 3 TABLESPOONS Coconut oil (e.g. palm oil)
  • 4 Stem(s) Parsley

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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).

  5. 5

    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.

Nutrition Facts

KCAL
300 kcal
CARBS
26 g
FATS
15 g
PROTEINS
12 g