Zucchini Potato Savory Pancakes

Ingredients

• 1 medium zucchini, grated
• 1 medium potato, grated
• 2 eggs
• 300 ml milk
• 140 g all-purpose flour
• 1 tsp baking powder
• 2 tbsp chopped green onions
• 2 tbsp chopped parsley
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp vegetable oil (for cooking)

 Instructions

 Prepare the Vegetables

• Grate the zucchini and potato.
• Squeeze out excess moisture using a clean kitchen towel.
• Place them in a large mixing bowl.

 Make the Batter

• Crack the eggs into the bowl and whisk.
• Pour in the milk and mix well.
• Add flour and baking powder.
• Stir until a smooth batter forms.

 Add Flavor

• Mix in green onions, parsley, salt, and black pepper.
• Stir until everything is evenly combined.

 Cook the Pancakes

• Heat a lightly oiled non-stick skillet over medium heat.
• Pour a thin layer of batter into the pan.
• Cook for 2–3 minutes until the bottom is golden.
• Flip carefully and cook for another 2 minutes.

 Repeat

• Continue until all batter is used.
• Stack the pancakes on a plate and keep warm.

 Serve

• Serve warm with yogurt, sour cream, or your favorite dipping sauce.

 Q & A

Q: Can I make these gluten-free?
 Yes, use a gluten-free flour blend.

Q: Can I add cheese?
 Absolutely! Add ½ cup shredded mozzarella or cheddar for extra flavor.

Q: How do I store leftovers?
 Refrigerate for up to 3 days and reheat in a skillet.

 Servings: 8–10 pancakes
 Calories: Approximately 120–150 per pancake.