- 1 cup flour
- 1/2 teaspoon baking soda
- About 1 tsp. kosher salt
- 1 large egg
- 1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel
- 2 green onions, sliced on a diagonal
- 1/4 cup Thai basil or regular basil cut into fine shreds, plus small basil sprigs
- About 1/4 cup canola oil, divided
- calories 175
- caloriesfromfat 53 %
- protein 3.6 g
- fat 10 g
- satfat 1 g
- carbohydrate 17 g
- fiber 0.9 g
- sodium 373 mg
- cholesterol 35 mg
How to Make It
Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.
Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.
Quarter pancakes, garnish with basil sprigs, and add more salt if you like.