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“American pancake” with zucchini from Kate’s low carb salty universal flour mix.
Of course, not only a sweet pancake can be fabulous but also the salty ones. This pancake is a great choice for a dinner on a busy weekday or you can offer them as a second course after a meaty soup.
You can make the dough quickly in some minutes and it takes another couple of minutes to bake the pancakes.
It is worth making a double portion at once, because the whole family will like it for sure.
You can make them with vegan cheese, of course, so it easily fits into a dairy-free diet.
The seasoning can be varied according to your own taste.
●1 normal-size zucchini
●1 pc green onion
●1 clove of garlic
●2 eggs, size “M”
●100 g grated (vegan) cheese
●3 g baking powder
●~30 g water
●salt
●1 pinch of freshly-ground black pepper
Serving:
●(vegan) Sour cream with pressed garlic according to your taste
●Shred the zucchini, add some salt and let it rest for a couple of minutes, then press the liquid out of it.
●Whisk the eggs, add the flour mix, the seasoning, the grated cheese and the pressed garlic to it, then mix all together well.
●Add some water if too sticky.
●Grease a non-stick pan with oil, heat it up and place small mounds of the mixture into it with a spoon, then flatten them into discs.
●Bake their both sides on a medium heat until golden-brown.
●Serve them with garlic-sourcream-sauce according to your taste.
Enjoy!
