Blog Meal Plan Zucchini Pancakes with Salad Zucchini Pancakes with Salad

Zucchini Pancakes with Salad

30 min Lactose free Lunch Dairy freeHigh proteinLactose free

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.


  • 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:

  1. Finely grate the unpeeled zucchini, salt and set for 10 minutes
  2. Grind up the oatmeal with a coffee grinder or blender to flour. Mix together the flour, baking powder, and a pinch of ground pepper
  3. Squeeze the liquid out of the zucchini, add 1 egg, canned corn, parsley and mix well
  4. Put one full tablespoon of batter on the skillet and fry on both sides
  5. In a small bowl mix the olive oil and apple cider vinegar for the salad
  6. Put the zucchini pancakes onto a plate with the salad, and pour over the salad dressing

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