Breakfast courgette pancakes

Courgette breakfast pancakes are a healthy and tasty way to start the day. These light and crunchy pancakes combine the freshness of courgettes with the flavour of garlic and the softness of Parmesan cheese. They are perfect for lazy weekend breakfasts, but will also work well as a quick meal during the week. Preparing the pancakes is quick and easy - simply grate the courgette, give it a good squeeze, then mix with the remaining ingredients and fry until golden brown.

Courgette pancakes are not only delicious but also healthy. Courgette is a low-calorie vegetable rich in vitamins and minerals, and the addition of Parmesan cheese and eggs provides just the right amount of protein. This makes the pancakes filling and gives you energy for the whole morning. They can be served in a variety of ways - on their own, with your favourite sauce such as yoghurt sauce or tzatziki, or with a side of fresh vegetables. Pancakes are also a great way to sneak vegetables into children's diets.

Breakfast courgette pancakes

Portions: 4 Preparation time: 15 minutes Cooking time: 15 minutes 15 minutes

Nutritional values 200 kcal 10g fat

Assessment: 5.0/5

( 1 votes )

Pin

Print

INGREDIENTS

• 2 medium courgettes
• 2 eggs
• 1/2 cup wheat flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon baking powder
• 2 cloves of garlic, chopped
• 1 tbsp chopped chives
• Salt and pepper to taste
• Olive oil for frying

INSTRUCTIONS

Courgette preparation:

• Grate the courgettes on a large-mesh grater. Place in a colander, salt and set aside for 10 minutes to let them release their juice. Then drain off any excess water.

Dough preparation:

• In a large bowl, mix courgette, eggs, flour, Parmesan, baking powder, garlic, chives, salt and pepper. Mix until the ingredients are combined.

Frying the pancakes:

• In a large frying pan, heat the olive oil over a medium heat. Spoon in portions of the batter, forming pancakes. Fry on both sides until golden brown, about 3-4 minutes per side.

Serving:

• Serve the pancakes warm, garnished with extra chives and possibly with your favourite sauce, such as yoghurt.

NOTES

• Courgette: Draining the courgettes well of excess water is key to ensure that the pancakes are not watery.
• Flour: You can use whole wheat flour or gluten-free flour to adapt the recipe to your needs.
• Extras: Other vegetables such as grated carrots or onions can be added to the pancakes to enrich the flavour.