Zucchini Parmesan Pancakes

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READY IN:
40mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred the zucchini, place in a colander, add salt and let sit for about 15 minutes.
  2. Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. Add the egg, cheese, flours, scallion, baking powder, baking soda and salt. Mix well.
  3. Add oil to a skillet and warm over medium heat until hot. Add a heaping tablespoon of batter and spread into a circle. Cook about 4 minutes, until golden brown. Flip and cook about 3 minutes. Transfer to a plate and spread with butter, if wanted. Repeat until batter is gone.

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