These savory zucchini and potato pancakes are a delicious take on a traditional breakfast dish, blending the subtle flavors of zucchini with the comforting character of potatoes in a mouthwatering pancake. Not only are these pancakes visually appealing with their golden crust, but they’re also a healthy choice packed with nutrients from fresh vegetables.
Ideal for breakfast, brunch, or a light dinner, these crepes can be customized with various toppings such as avocado, ham, and cheese, offering a versatile dish that adapts to different tastes and occasions. They are quick and easy to prepare, allowing you to enjoy delicious and nutritious meals even on your busiest days.
Complete recipe:
Ingredients:
- 1 zucchini, grated
- 2 potatoes, grated
- 1 teaspoon of salt
- 160-200 grams of flour
- 1.5 cups of milk
- 3 eggs
- A handful of chopped parsley
- 2 green garlic stalks, minced
- 2 spring onions, chopped
- 1 teaspoon of baking powder
- 3 tablespoons of vegetable oil
- Butter for brushing
- Optional toppings: avocado slices, ham slices, grated cheese
Nutritional profile
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