Zucchini Pancakes without Eggs

If for some reason you cannot eat eggs or they simply were not in the refrigerator, you can always make egg-free zucchini pancakes. Eggs bind all the components in the dough, but they can be replaced with oat flour, when it swells, it also has binding properties.

Ingredients

• 500 g zucchini
• 100 g flour
• ½ cup instant oatmeal
• 3 tbsp. l. natural yoghurt
• vegetable oil
• salt

Directions

1. To cook zucchini pancakes without eggs, grate the zucchini on a coarse grater, put in a colander set over a bowl, add a little salt and leave for 25-30 minutes. Then lightly squeeze out the juice with your hands (save the juice, it may be needed if the dough is very thick).
2. Grind the oatmeal into flour with a blender or coffee grinder. Add to zucchini along with regular flour, stir well. Add yogurt at the end, you will have a thick dough. Leave the dough to stand for 10 minutes, add courgette juice if necessary.
3. Preheat oven to 170 ° C. Line a baking sheet with baking paper. Place a non-stick skillet over medium heat, lightly brush with vegetable oil.
4. Spread 1 tbsp. l. dough on a preheated pan, smooth the surface a little. Fry over medium heat for 2 minutes. on each side - pancakes should only be browned outside. Turn very gently - the eggless zucchini pancakes are quite fragile.
5. Transfer the fried pancakes to a baking sheet. When all the pancakes are fried, place the baking sheet in the oven and bring the pancakes to full readiness, 15 minutes.