These wholesome pancakes make great
appetizer or mid-day snack. They are juicy and delicious, even my
husband who is not a fan of zucchini, enjoys them.
1 large or 2 small zucchini, shredded
4 T oat flour
1 clove garlic, minced
½ medium onion, minced
¼ tsp rosemary
1 T chopped parsley
When you shred the zucchini, try to squeeze its juice as much as you can. Mix it with the other ingredients in a medium bowl. Heat up some oil in a pan on medium high heat. When ready, spoon the zucchini batter and form the pancakes as you drop them in the pan. The batter will be wet. Cook for about 2-3 minutes on each side or until golden brown. The pancakes should be crispy on the outside and juicy inside. Depending on the size, you get 10- 12 pancakes out of this batch.
You can serve
them with a dollop of sour cream or homemade ranch dressing.
*Note: If you have some leftover cooked
or mashed potatoes, add them into the batter. The pancakes will be
soft and fluffy.