Mini Zucchini Chorizo Pancakes (Print Version)
Savory mini pancakes with zucchini, chorizo, and feta, finished with a bright lime crema for extra freshness.
# What You’ll Need:
→ Vegetables
01 - 1 medium zucchini, grated
02 - 1 small onion, finely chopped
→ Meats
03 - 100 g chorizo, diced
→ Dairy
04 - 1 large egg
05 - 50 g feta cheese, crumbled
→ Dry Ingredients
06 - 100 g gluten-free flour
07 - 1 tsp baking powder
08 - Salt and pepper to taste
→ For the Lime Crema
09 - 100 g sour cream
10 - Juice of 1 lime
11 - Zest of 1 lime
# How to Make It:
01 - In a large bowl, thoroughly mix grated zucchini, finely chopped onion, diced chorizo, large egg, and crumbled feta cheese until evenly combined.
02 - In a separate bowl, whisk together gluten-free flour, baking powder, salt, and pepper to distribute the leavening agent evenly.
03 - Gradually fold the dry ingredients into the zucchini mixture, stirring gently until just incorporated. Avoid overmixing.
04 - Preheat a non-stick skillet over medium heat and add a thin layer of oil to evenly coat the surface.
05 - Spoon portions of batter onto the hot skillet, shaping into small rounds. Cook each side for 3-4 minutes or until golden brown and cooked through.
06 - Combine sour cream, freshly squeezed lime juice, and lime zest in a small bowl. Stir until the mixture is smooth and homogenous.
07 - Serve pancakes warm and drizzle generously with lime crema before enjoying.
# Additional Tips::
01 -
- Uses simple pantry and fridge staples
- Gluten free making them perfect for those with dietary needs
- Ready in just over half an hour
- Crowd pleaser at gatherings or as a savory breakfast treat
02 -
- High in protein and fiber from veggies and egg
- Satisfying and filling yet light enough for snacking
- Contains dairy and may contain gluten depending on flour
03 -
- Let the zucchini drain well so pancakes do not become soggy
- Always cook over medium heat to allow the inside to set while the outside browns
- Add lime zest to the batter for an extra hit of citrus fragrance