Cooked - Zucchini Pancakes (high Protein / High Fiber)

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Zucchini Pancakes (high Protein / High Fiber)

1.0

1 large Zuchinni shredded (about 2 cups)

2 eggs

2 green onions thinly sliced

2 cloves grated garlic

1 tsp grated ginger

¾ cup GF chickpea flour or regular AP

½ tsp each; garam masala (optional), cumin, coriander

¼ teaspoon turmeric (optional)

Pinch of chili powder

2 tablespoons chopped cilantro

Salt + pepper

Flaky salt to top

1 cup Greek yogurt

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

1 small garlic clove grated

1 tablespoon fresh lemon juice

¼ teaspoon ground cumin

¼ teaspoon salt

Pinch black pepper

Water to thin as needed (1-2 tablespoons)

Combine all yogurt ingredients and set aside.
Shred zucchini on the largest holes of a box grater, add to colander with ¼ teaspoon of salt. Allow zucchini to sit for 10 minutes to draw out moisture while you gather the other ingredients.
After 10 minutes, squeeze the moisture out of the zucchini with a paper towel. This may need to be repeated twice to get all the water out.
Combine shredded zucchini with eggs, green onions, grated ginger, and garlic until well combined. Add flour, baking powder, and seasonings fold into mixture then add cilantro and allow batter to rest for 10 minutes while your pan preheats.
Once pan is hot, add 2 tablespoons avocado oil and scoop about ¼ to ⅓ cup batter onto skillet. Cook 3 to 4 minutes per side, then serve warm with yogurt sauce and be sure to top with flaky salt.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥞Pancakes

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 11 weeks ago

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