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Zucchini pancakes with bacon & avocado
Zucchini pancakes with bacon & avocado
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up savory veggie and bacon pancakes drizzled with balsamic and basil for a delicious dinner.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 2.00 gm baking powder
  • 1 egg
  • 310ml (1 1/2 cups) buttermilk
  • 1 (about 150g) zucchini, coarsely grated
  • Extra Virgin Olive oil spray
  • 3 rindless bacon rashers, excess fat trimmed
  • 250g punnet cherry tomatoes, quartered
  • 1 small avocado, halved, stone removed, peeled, sliced
  • 250.00 ml fresh basil leaves
  • 1/2 small red onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 2 tsp balsamic vinegar
Instructions:
  • In a bowl, mix the flour and baking powder. Season with salt and pepper, then make a well in the center. Whisk in the egg and buttermilk until just combined. Finally, add the zucchini and stir to combine.
  • Preheat a large non-stick frying pan over medium heat and spray with oil. Add one-quarter of the zucchini mixture and spread it to create a 13cm-diameter pancake. Cook on medium-low heat for 3-4 minutes until bubbles form on the surface. Flip and cook for another 3-4 minutes until golden. Transfer to a plate, cover with foil to keep warm, and repeat with the remaining zucchini mixture, reheating the pan between batches.
  • Heat a small non-stick frying pan over medium-high heat. Cook the bacon until crisp on both sides (3-4 minutes each side). Tear the bacon into large pieces. In a bowl, combine tomato, avocado, basil, onion, garlic, and vinegar. Season with salt and pepper. Serve the salad and bacon with the pancakes.

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