Creators
Samara Pardi
Description
These zucchini pancakes are a healthy, versatile dish made with shredded zucchini and flax seeds, perfect for breakfast, lunch, or dinner, and can be served with yogurt or smoked salmon.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Zucchini | 6 | medium, shredded |
Egg | 2 | |
Ground Flax Seeds | 1/4 cup | |
Coconut Oil | 2 tbsp | |
Green Onion | 2 stalk | chopped |
Greek Yogurt | 2 cup | nonfat, plain, optional |
Smoked Salmon | 4 oz | optional |
Salt | 1/2 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Mix zucchini, eggs, flax and salt & pepper. Once well combined, scoop about 1/2 cup of mixture at a time and shape into patties. Set aside on a plate.
- Heat coconut oil in a cast iron or a wide, heavy-bottomed saucepan and lay patties in hot oil. Let cook on medium for about 6 minutes, then flip and cook for another 6 minutes, until patties are golden brown on the outside and firmed up enough to plate.
- Serve with a 1/2 cup scoop of yogurt on top (optional) and / or a few slices of smoked salmon (optional) with a sprinkle of scallions.
SUGGESTIONS
- Delicious breakfast, lunch or dinner meal.
- Pancakes can be made ahead of time and stored for up to a week in a sealed container in the fridge.