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Egg free zucchini pancakes

egg free zucchini pancakes

Tasty … who knew vegetables at breakfast could be so good?

These are such a yummy option for breakfast, lunch or snacks throughout the day.

They’re packed with extra nutrients from zucchini and cheese and are great with a bit of homemade tomato relish, some butter or just plain.

An excellent savoury alternative for breakfast for those not-so-sweet-tooths.

I wrap these in cling wrap and freeze them in individual packets of two to make for easy to grab snacks for Molly.

I also tend to make mine as pikelets, but if you prefer a larger pancake go for it.

Enjoy!

Lanai xx

 

Ingredients

1 medium zucchini

1 teaspoon garlic

40g low salt grated cheese

2 cups self-raising flour

1 teaspoon bi-carb soda

2 cups milk

Knob of butter to grease the frying pan (optional)

 

Method

1. Grate the zucchini and cheese.

2. Mix all the ingredients together in a large bowl.

3. Heat a non-stick frying pan on medium-low heat and grease with a bit of butter if desired.

4. Place tablespoons of the mixture into the frying pan and spread slightly to make a round pancake or pikelet.

5. Cook for around 2 minutes on the first side or until bubbles start to form in the mixture. I generally lift the pancake slightly from the pan to see if it has started to go golden on the other side.

6. Flip pancakes and cook for another 1-2 minutes on remaining side.

 

Handy tips

You can freeze these in packets of two to make for easy snacks.

 

Egg free cheesy zucchini pancakes
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1 medium zucchini
  • 1 teaspoon garlic
  • 40g low salt cheese
  • 2 cups self-raising flour
  • 1 teaspoon bi-carb soda
  • 2 cups milk
  • Knob of butter to grease the frying pan (optional)
Instructions
  1. Grate the zucchini and cheese.
  2. Mix all the ingredients in a large bowl.
  3. Heat a non-stick frying pan on medium-low heat and grease with a bit of butter if desired.
  4. Place tablespoons of the mixture into the frying pan and spread slightly to make a round pancake.
  5. Cook for around 2 minutes on the first side or until bubbles start to form in the mixture. I generally lift the pancake slightly from the pan to see if it has started to go golden on the other side.
  6. Flip pancake and cook for another 1-2 minutes on remaining side.
 

 



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