Name: Zucchini and Capsicum Pancakes with Parmesan
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 medium zucchini, (approx. 400g, grated); 1 tsp salt; 3 eggs, (lightly beaten); ¼ cup (30g) almond flour; 3 tbsp cream; ½ cup (50g) Parmesan, (finely grated, plus extra to serve); ½ red capsicum, (finely diced); 4 spring onions, (finely sliced); ¼ tsp black pepper; 1 tbsp extra virgin olive oil

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Zucchini and Capsicum Pancakes with Parmesan

Thin, golden and laced with parmesan, these veggie-packed pancakes are crispy at the edges, tender in the middle and ready in under 30 minutes.

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