Zucchini and Cheese Pancakes

Serving: Serve these pancakes with a dollop of sour cream or a sprinkle of extra Parmesan for added flavor.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Variations:

Add Herbs: For extra flavor, try adding fresh herbs like parsley, thyme, or basil to the batter.

Spicy Option: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a bit of heat.

FAQ:

Q: Can I make these pancakes without eggs?
A: Yes, you can substitute eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or use a binding agent like cornstarch or chickpea flour.

Q: Can I bake these instead of frying them?
A: Absolutely! You can bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through, for a healthier version.

These Zucchini and Cheese Pancakes are not only delicious but also a great way to sneak in some veggies. Enjoy them as a snack or side to any meal!