Zucchini Pancakes

Last week was Mothers Day in Thailand. With a lockdown still in place I was treated to a yummy healthy breakfast by my son though with a little help. Here is the recipe in his own words.

  1. Take 3 Zucchinis, wash, grate in a cheese cloth. Squeeze out all the excess water and tip into a mixing bowl. Add 1/2 cup rolled oats,2 eggs, finely-chopped scallions 1 tsp, salt and pepper to taste. Mix it all well together with a pinch of baking powder. 
  2. Take a flat pan on a low-to-medium flame, apply some olive oil and be sure to cover up the whole pan in it. 
  3. Scoop out the mixture and place it carefully on the sides of the pan. Ensure the scoops are of the same size. 
  4. Cook for at least 3 minutes on each side. Flip the scoops carefully so they don’t loose their shapes. 

I served with dill and sour cream dip. Enjoy your mouth-melting pancakes while they’re hot! 


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