Salmon and Zucchini Pancakes - Low Fructose, GF

Ingredients

• 2 cups buckwheat flour
• 1 1/2 cups rice milk
• 1 egg
• 50g melted unsalted butter or nuttelex
• 3/4 cup grated zucchini
• 100g shaved parmesan
• pinch salt
• pinch cracked pepper
• 70g salmon, pieces
• 4 tbsp corriander
• LOVE

Directions

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.