Zucchini Buckwheat Pancakes


300 grams Zucchini, grated
2 Shallots, finely chopped
60 grams Cheddar, grated
1 tablespoon Parsley, chopped
1 tablespoon Spring onion, chopped
1 Garlic, minced
3 tablespoons Buckwheat flour
3 tablespoons Wholewheat flour
Salt and pepper to taste


Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.




Gwen's picture

very good, i just sub ww flour w rice flour so they were gluten free. yum.

Angie's Recipes's picture

Hi Gwen I am glad to know that you like it...I will try with rice flour next time too.



These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.


20 pancakes


Saturday, May 22, 2010 - 9:21pm


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