Pancakes are one of our favorite options for breakfast. We always like to think about different combination of flours and toppings.
Since I started making savory pancakes too, endless possibilities have opened up for a light dinner for the summer days.
The recipe here combines buckwheat flour and almond flour, which creates a soft and nutritious pancake that is suitable from eight-nine months, depending on your baby’s skills.
We like to serve these with fresh vegetables, avocado or a vegan spread.
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Chop the spring onion (green part only), grate the zucchini and squeeze well into a bowl. Set aside.
In a separate large bowl, mix the buckwheat flour, almond flour, nutritional yeast, baking powder and salt.
Gradually add the zucchini water, the sparkling water and olive oil and whisk to combine. You might need less or more water, depending on the amount of zucchini water you set aside (the batter should be pancake like).
Add the zucchini and the spring onion and mix.
Grease a pancake pan and set over medium heat. Add a spoonful of the batter to each hole and fry for 1-2 minutes on each side. Transfer to a serving plate and cover to keep warm and fresh until serving.