Zucchini And Sunflower Seed Pancakes

1. 1

   Whisk milk, cream and eggs in a small bowl. Mix flour, salt and pepper in a large bowl. Gradually stir in the egg mixture. Let stand for about 10 mins.

2. 2

   Roast sunflower seeds in a dry skillet. Remove and cool. Stir grated zucchini and 2 tbsp of the sunflower seeds into the batter.

3. 3

   Heat 1 tbsp of the coconut oil in a large skillet. Drop 1 tbsp batter per pancake into the pan, and cook 3-4 mins each side. Drain on paper towels and keep warm. Add remaining oil as needed. Serve sprinkled with parsley and remaining sunflower seeds..

* Per serving · 4 servings · Values may vary.

No additional tips available.