Pancakes never get old! And if you make them savory, rather than sweet, you’ve got yourself a healthy lunch or dinner in just a few minutes. Our zucchini pancakes are moist, unbelievably fluffy, and have the great nutritional content you can always expect from us.
Ingredients:150 g zucchiniWash the zucchini, then grate it finely.
Ingredients:etwas saltPut the grated zucchini into a sieve. Salt generously and let sit for 10 minutes.
Ingredients:80 g Vegan Protein Pancakes, 130 ml water, 1 pinch salt, pepper, 1 pinch parsley, dillMeanwhile, mix the pancake mix and the water in a bowl until they form a smooth batter. Firmly squeeze the grated zucchini to remove as much water as possible. Fold into the pancake batter. Season with salt, pepper, and herbs.
Ingredients:1 tsp Coconut oilPut some oil in a non-stick pan and heat over medium-high.
Pour the batter to form 4 zucchini pancakes. Cook for 3-4 minutes on each side, until golden-brown.
Ingredients:optional topping: vegan herbed fromage frais or cream cheese, 1 pinch parsley, dillServe the zucchini pancakes with a bit of herbed cream cheese or fromage frais, as well as more parsley and dill.
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