Zutaten für Zucchini Nut Pancakes
- 1/4 cup milk
- 2 cups grated zucchini (squeeze out excess moisture)
- 1/4 cup grated onion
- Corn Oil
- 1 cup all-purpose flour
- Baking Powder
- Baking Soda
- 1 teaspoon salt
- Pecans
- Oil
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Zubereitung von Zucchini Nut Pancakes
- In a large bowl, combine 2 cups grated zucchini (squeeze out excess moisture), 1 cup all-purpose flour, 1/2 cup chopped walnuts or pecans, 1/4 cup grated onion, 1 large egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup milk. Mix until just combined.
- Heat 1 tablespoon of oil (vegetable or coconut) in a large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Flip pancakes carefully using a spatula.
- Remove cooked pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Repeat steps 3-5 until all batter is used, adding more oil to the skillet as needed.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
4g
Fat
11g
Carbs
9g
