Have you ever wondered how you can turn ordinary zucchini into something extra delicious? Perhaps you are looking for a new and interesting recipe that will spice up your menu? Look no further! Bucka's pancakes are the answer to your wishes. With this simple recipe, you can turn zucchini into crispy, juicy pancakes.
Pumpkin pancakes they are an excellent alternative to conventional sweets pancakes.
They are a great way to incorporate vegetables into your diet in a way that is both tasty and nutritious. This dish is extremely rich in nutrients. Zucchini they are an excellent source of vitamins A and C and minerals such as potassium and magnesium, which contribute to improving vision, strengthening the immune system and maintaining a healthy heart and nervous system.
In addition, pumpkin pancakes are also an excellent source of dietary fiber, which promotes healthy digestion and contributes to the feeling of satiety, which is especially important when controlling body weight.
Pumpkin pancakes
Ingredients
- 1 medium zucchini
- 2 medium potatoes
- pinch of salt
- 160-200 grams of flour
- 1.5 cups of milk
- 3 eggs
- a little parsley
- spring onion
- clove of garlic
- 3 tablespoons of olive oil
- baking powder
Directions
- Grate the zucchini and potatoes, salt them and let them stand for a while, then drain well.
- Add the flour, baking powder, milk, olive oil, beaten eggs, chopped parsley, spring onions and garlic and mix well.
- Oil the pan and heat it up, then cook the pancakes over low heat until golden brown on both sides.
- Serve the zucchini pancakes with cheese, ham, avocado or a topping of your choice.
