566
Calories
28g
Protein
34g
Fat
38g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Egg - 100 g (2 pcs)
- Parsley - 0.3 g (1 leaf)
- Salt - 0.3 g (2 pinch)
- Olive oil - 25 ml (1.5 tbsp)
- Zucchini - 300 g
- Baking powder - 2 g (0.5 tsp)
- Apple cider vinegar - 5 ml (1 tsp)
- Canned corn - 30 g
- Salad greens - 200 g
- Black pepper, ground - 0.5 g (1 pinch)
- Oatmeal - 40 g
How to make:
- Finely grate the unpeeled zucchini, salt and set for 10 minutes
- Grind up the oatmeal with a coffee grinder or blender to flour. Mix together the flour, baking powder, and a pinch of ground pepper
- Squeeze the liquid out of the zucchini, add 1 egg, canned corn, parsley and mix well
- Put one full tablespoon of batter on the skillet and fry on both sides
- In a small bowl mix the olive oil and apple cider vinegar for the salad
- Put the zucchini pancakes onto a plate with the salad, and pour over the salad dressing
