Zucchini pancakes
This is one of those recipes I serve for company. In the summer time when zucchini is abundant this is something everyone will eat. People always asked for the recipe after they have had it. Super good!! You can use the goat cheese recipe I made in an earlier blog or buy a log. Here how to make goat cheese . Serve this with a fresh salad and a little goat cheese on sourdough toast and topped with cherry tomatoes. Pop the toast under the broiler till the edges are brown and dinner is done.
Ingredients
- 1 pound small zucchini, grated
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped lemon zest
- ½ teaspoon chopped garlic
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup sprouted flour
- 1 teaspoon baking powder
- 2 large eggs, beaten
- ½ cup coconut oil
- 1 (5-ounce) log goat cheese, very thinly sliced
- Marinara Sauce
- ¼ cup grated Parmesan
Instructions
- Preheat the oven to 200 degrees F.
- In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper. In a small bowl.
- Combine the flour and baking powder.
- Add the eggs and flour mixture to the vegetables and stir just until combined.
- Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan.
- Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake.
- Top with another tablespoon of batter to enclose the cheese.
- Cook until golden brown on the bottom side, about 1½ minutes.
- Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet.
- Keep warm in the oven while preparing the remaining pancakes.
- Arrange the pancakes on a platter, drizzle with the marinara sauce, and serve immediately.
