Zucchini Pancakes with Creamy Dill Sauce

These can be eaten cold and warm, summer and winter. Healthy filling lunch which includes all the nutritious ingredients and no nasty ones. Top with the dill sauce and they will win you over forever! 

1 large zucchini 

1 organic egg

2-3 tbsp oats (depending on how big and watery the zucchini is) 

Salt/Pepper 

For the sauce: fat-free greek yoghurt, lemon juice, pink Himalayan salt, dill (also add garlic if you want)

  1. In a blender mix together zucchini, egg, oats, salt and pepper – this is your batter for the pancakes. 
  2. On a non-sticking pan fry your pancakes as usual from both sides
  3. Chop the dill well, in a bowl mix together some yoghurt, lemon juice, seasoning and dill. My sauce usual proportions are: 1 tbsp yoghurt 1/2 tbsp dill, 1 tsp lemon juice 
  4. Serve together and Enjoy! 
ABOUT AUTHOR
juliejuliet

Leave A Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Required fields are marked *