Last week I had a little rant about so many low carb versions of food that’s not worth the time and effort…
These zucchini pancakes, however, are totally amazing! Perhaps ‘pancakes’ is the wrong term…
I adapted the recipe from Todd & Diane over at White on Rice Couple for these soft taco shells. YUM
They are soft, with just a hint of crispness, bursting with flavour, and is perfect as a little pancake or ‘flat bread’ to accompany a curry or stew.
You could even make smaller ones and top with goats’ cheese as an appetizer.
Ingredients
- 2 cups grated zucchini
- 1 cup grated Mozzarella cheese
- 1 egg
- 2 tbs Psyllium Husk
- 2 tbs ground flax seeds
- 1 tbs Red Peppadew spice
- 2 tsp cumin powder
Servings: pancakes
Instructions
- Place the grated raw zucchini in a clean tea towel and squeeze out some of the moisture.
- Mix the zucchini with the rest of the ingredients, then shape into approx 6-inch rounds onto a baking tray lined with baking paper. Make sure the pancakes are nice and thin.
- Bake at 180C for 15 minutes, until the pancakes are golden and just a bit crisp.
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I served these pancakes with a Goulash and it went down a treat. {Goulash recipe to follow shortly.}
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