Zucchini pancakes reimagined: Lighter version for healthy eating

Zucchini pancakes? In the summer, you can eat them all the time and not just for dinner. Although their main ingredient is a delicate and light vegetable, they are fried and often served with sour cream. Delicious, but not necessarily diet-friendly. However, you can prepare them a bit differently. Small adjustments will make the pancakes lighter and suitable even for a weight reduction diet.

The season for zucchini is in full swing. You've probably already made several dishes with it. This versatile vegetable is good for soups, salads, pâtés, one-pot dishes, and cakes. However, one of the most popular dishes with zucchini remains pancakes. Hardly anyone dislikes them, and they are incredibly simple to prepare.

A recipe for zucchini pancakes? It's not really needed. Just grate the zucchini and mix it with an egg and flour. It's worth replacing the last ingredient with oat flakes. The best ones to use are regular or rolled oats, which contain more valuable nutrients than processed instant oats. Then the pancakes will be much lighter. Worried that the pancakes will be less crispy when prepared this way? Add a tablespoon of natural yogurt to the mixture.

The next point is frying. It’s better to avoid standing over a hot frying pan on hot days. Pancakes fried in oil are also more caloric. That's why it's worth preparing them in the oven; they will be juicy and equally tasty. The third point to change is the sour cream. This addition makes the dish quite heavy. The figure should prepare a garlic dip based on natural yogurt or skyr. You can also serve the pancakes without any sauce. They taste great, for example, with a portion of lettuce or arugula and slices of salmon.

Ingredients:

• 3 zucchinis
• 2 eggs
• 3 tablespoons of oat flakes
• 2 garlic cloves
• 1 carrot
• a few sprigs of parsley, mint, dill
• salt, pepper, curry to taste

Method:

1. Wash the zucchini and grate them on a coarse grater. Peel the carrot, grate it as well, and add grated onion.
2. Mix the vegetables and set them aside for 10 minutes. Then squeeze out the excess juice, add the eggs, oat flakes, garlic pressed through a garlic press, and finely chopped greens.
3. Mix the batter, season it with spices. Lay out parchment paper on a baking sheet. Use a spoon to scoop out the batter and form small pancakes. Bake them at 180°C for 20 minutes.