Zucchini Pancakes with Oat Flakes
Description
It pairs perfectly with tea and coffee. The pancakes are made without flour; we’ll replace it with oat flakes. I use instant oats, but you can substitute regular ones, just be sure to grind them in a blender first. The flakes absorb moisture wonderfully, which prevents the pancakes from spreading while frying and makes them tender and fluffy. Zucchini pancakes made according to this recipe turn out juicy and extraordinarily fragrant! Delicious both warm and cold – a great idea for breakfast or a snack during the day. Give it a try.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the zucchini (if the zucchini is young, you can leave the skin), grate it on a coarse grater and squeeze out the released juice with your hands. Transfer the grated zucchini to a deep bowl.
- 3
Step 3
Add instant oatmeal flakes to it.
- 4
Step 4
Add any chopped fresh herbs (I use parsley and onion), garlic pressed through a press, eggs, leavening agent, salt, and spices to taste.
- 5
Step 5
Stir and let stand for 15 minutes so that the flakes absorb all the moisture.
- 6
Step 6
Spoon the mixture onto the hot pan.
- 7
Step 7
Fry the pancakes on both sides over medium heat until a golden crust forms.
- 8
Step 8
Zucchini pancakes with oatmeal flakes are ready. I recommend serving them with sour cream or a mayo‑garlic sauce.