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Parmesan Squash Pancakes | Kale Me Maybe

Parmesan Squash Pancakes

Name: Parmesan Squash Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 piece zucchini or other type of squash; 3 piece eggs; 0.25 cup almond flour; 1 tbsp flax seed meal; 0.5 cup grated Parmesan cheese; 0.25 cup chopped onion; 1 clove garlic; Salt; pepper; 2 tbsp olive oil/coconut oil; Greek yogurt; lemon; fresh herbs (dill recommended)

20 mins prepServes 2

This recipe for savory Parmesan Squash Pancakes usually uses zucchini, but other types of squash from a CSA farm box worked perfectly. They are yellowish green, circular, and cute!

2 servings

What you need

1 tsp salt

1 cup greek yogurt

1 lemon

1 pepper

1 tbsp flax seed meal

1 clove garlic clove

½ cup parmesan cheese

¼ cup onion

¼ cup almond flour

1 zucchini

2 tbsp olive oil

1 bunch fresh dillweed

3 egg

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Instructions

1. Grate zucchini and wrap in a towel/cheese cloth and squeeze out all the moisture. Keep squeezing until you can’t get any more liquid out (this will help ensure your pancakes aren’t soggy).
2. Mix together eggs, almond flour, and flax seed meal. Grate cheese and add it in along with onion and garlic. Mix in drained zucchini. Season with salt and pepper and mix together.
3. Heat up oil on medium heat, and drop about 2 tablespoons batter per pancake. Cook for 2-3 minutes on each side or until golden.

Top with Greek yogurt mixed with a little lemon and salt and some fresh herbs (dill is recommended).

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Parmesan Squash Pancakes

What you need

Instructions

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