ZUCCHINI PANCAKE

Easy, clean eating for breakfast or lunch.

You will need:

Zucchini

Egg

Salt

Pepper

Crushed, dried red pepper

Oregano

Garlic

Oil or oil spray to cook the pancake.

This easy and dee mix delicious zucchini pancake is a perfect substitute for a bread at a breakfast or an accompaniment for grilled protein for lunch. I pair this with eggs, be it scrambled or sunny side up.

The condiments used are a must as the zucchini and egg combination itself is rather bland. Be as generous with hem as your tastebuds allow. I like to mix the salt in with the egg first, then add the grated zucchini so it does not weep.

Grate the zucchini in as long sections as possible. It will help hold. Drain the grated zucchini in either a cheese cloth, or a sieve gently.

You can also add long, finely sliced onions to the mix. It enhances the textures and lends a slightly sweet favour once cooked.

The rest is really quite easy. I also like to cook all my food in a cast iron skillet, but I have found that this takes up far too much oil that way, so a non stick pan works much better if you want to watch how much oil you add in.

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Recipe:

Ingredients:

One medium zucchini, grated in long strands

One large egg

1/2 small onion, finely sliced (optional)

2 cloves of garlic minced

1 tsp oregano

salt and red crushed pepper to taste

Method:

In a bowl, mix egg and salt.

Add grated zucchini, garlic, salt, oregano and crushed red pepper.

Whip up well to ensure it all mixed.

In a non-stick pan, spray or add a tsp of oil.

Lay out the half mix and flatten to form a round pancake.

Cook through on one side, and carefully flip to cook the other.

This recipe yields 2 medium sized pancakes.

I avoid making one large pancake as often times, I am unable to flip it well enough and it breaks.