Foodie Friday: Pancakes are a welcome menu item at any time of the day. These Zucchini Pancakes with Bacon & Avocado are no exception.

Prep: 0:10 Mins
0:30 Mins


  • 150g (1 cup) self-raising flour
  • 1/2 teaspoon 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
  • 1 cup fresh basil leaves
  • 1/2 small red onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 2 teaspoons balsamic vinegar



Step 1
Combine the flour and baking powder in a bowl. Season with salt and pepper. Make a well in the centre. Whisk in the egg and buttermilk until just combined. Add the zucchini and stir to combine.

Step 2
Heat a large non-stick frying pan over medium heat. Spray with oil. Spoon one-quarter of the zucchini mixture into the pan. Tilt the pan to form a 13cm-diameter pancake. Reduce heat to medium-low. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining zucchini mixture, reheating the pan between batches.

Step 3
Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook the bacon for 3-4 minutes each side or until crisp. Tear into large pieces. Combine the tomato, avocado, basil, onion, garlic and vinegar in a bowl. Season with salt and pepper. Serve the salad and bacon with the pancakes.

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