4.6
(22)
Your folders
Your folders
Export 13 ingredients for grocery delivery
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.
Your folders
feastingathome.com
4.7
(3)
6 minutes
Your folders
foodnetwork.com
4.5
(233)
4 minutes
Your folders
cooking.nytimes.com
5.0
(2.2k)
Your folders
skinnytaste.com
5.0
(6)
Your folders
tasteofhome.com
4.2
(14)
10 minutes
Your folders
tasteofhome.com
4.2
(14)
10 minutes
Your folders
bensabaconlovers.com
5.0
(4)
20 minutes
Your folders
bensabaconlovers.com
Your folders
marthastewart.com
3.8
(164)
Your folders
foodtalkdaily.com
30 minutes
Your folders
bellyfull.net
5.0
(5)
15 minutes
Your folders
bellyfull.net
Your folders
veggiedesserts.com
5.0
(2)
10 minutes
Your folders
allrecipes.com
10 minutes
Your folders
foodtalkdaily.com
15 minutes
Your folders
food.com
5.0
(33)
30 minutes
Your folders
thekitchn.com
Your folders
recipetineats.com
4.7
(13)
5 minutes
Your folders
thestayathomechef.com
5.0
(3)
15 minutes