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Parmesan Zucchini Pancakes | Kale Me Maybe

Parmesan Zucchini Pancakes

Name: Parmesan Zucchini Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 piece Zucchini; 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

15 mins prepServes 2

Happy Saturday! Starting off the day with some Parmesan Zucchini Pancakes! Made a new breakfast today inspired by a few different recipes I found online.

2 servings

What you need

1 tsp salt

1 pepper

1 zucchini

1 tbsp flax seed meal

¼ cup onion

½ cup grated parmesan cheese

2 tbsp olive oil

¼ cup almond flour

1 clove garlic clove

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 about 2 minutes on each side or until golden. Top with sour cream/Greek yogurt and fresh herbs (I used cilantro but fresh parsley would be great). I also sprinkled on some Everything But The Bagel Seasoning

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Parmesan Zucchini Pancakes

What you need

Instructions

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