Zucchini Buckwheat Pancakes

Ingredients: 300 grams Zucchini, grated,2 Shallots, finely chopped,2 Eggs,60 grams Cheddar, grated,1 tablespoon Parsley, chopped,1 tablespoon Spring onion, chopped,1 Garlic, minced,3 tablespoons Buckwheat flour,3 tablespoons Wholewheat flour,Salt and pepper to taste,Oil for frying
Instructions:

1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned.
3. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

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