Salmon and Zucchini Pancakes - Low Fructose, GF
2 cups buckwheat flour
1 1/2 cups rice milk
50g melted unsalted butter or nuttelex
3/4 cup grated zucchini
100g shaved parmesan
pinch cracked pepper
70g salmon, pieces
4 tbsp corriander
1. Mix flour, milk, eggs and butter in a large bowl until smooth. Then add remaining ingredients and mix lightly.
2. Heat a large non-stick frying pan over medium heat. using 1/4 cup of mixture per pancake, cook 2 pancakes for 2-3 minutes or until bubbles appear on the surface. turn pancake over and cook for a further 1-2 minutes or until cooked through.
3. Transfer to a plate and cover loosly with foil to keep warm. repeat directions with remaining ingredients.