embracing nutrition and functional medicine

COURGETTE PANCAKES

courgette pancakes

Preparation Time

5 minutes

Cooking Time

10 minutes

Servings

Serves 2 (8 pancakes)

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Ingredients

  • 1 medium zucchini
  • 4 tbsp. (30g) buckwheat flour
  • 1 egg
  • 2 tbsp. parsley, chopped
  • 1 clove garlic, minced
  • chilli flakes, to taste
  • 1 tbsp. coconut oil

Method

Grate the zucchini (using the side with large holes), and place it in a bowl. Add a tablespoon of salt and mix. Let it stand for about 30 minutes, then squeeze all the juice/water out of the zucchini.

Put it back into the bowl, Add flour, egg, chopped parsley, garlic and chilli flakes.

Season with pepper and salt as desired (note that the zucchini will already be salty).

Heat the oil in a large frying pan over medium heat. Fry the pancakes for about 3 minutes on each side, until golden brown. Use around 1 large tbsp of batter per pancake.

This recipe makes around 8 pancakes, 4 per portion.

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