Flourless zucchini pancakes are crispy, nutritious, and delicious!
Cutting out flour from the zucchini pancake recipe does not mean you will lose their crunchiness. Many substitutes for flour can improve the taste and texture of the pancakes simultaneously. Oathes are a common replacement. They give nutritional value including protein and fiber and crunchiness.
Grate the zucchini coarsely and wash them. Move it to a bowl; add salt; let it sit for ten to fifteen minutes to release its juices. Then, using paper towels or a fresh cloth, carefully empty the extra water.
To the drained zucchini toss oats, eggs, curry powder, garlic powder, salt and pepper. To get a consistent blend, thoroughly stir.
In a fry pan, heat oil. Scoopings of the batter onto the skillet with a spoon will create pancakes. Fry them both sides till crispy and golden brown.
Bake the pancakes in an oven if you would want a less oily variation. Parchment paper lines a baking sheet; spoonfuls of the ingredients form pancakes; bake at 350°F for about twenty minutes.