Zucchini And Sunflower Seed Pancakes - cooking recipe

Ingredients

1/4 cup milk
1/4 cup heavy cream
2 None eggs
1 cup flour
1 tsp salt
3-4 tbsp sunflower seeds
1 1/3 lbs zucchini, trimmed and finely grated
2-3 tbsp coconut oil
None None Chopped parsley, to serve

Preparation

Whisk milk, cream and eggs in a small bowl. Mix flour, salt and pepper in a large bowl. Gradually stir in the egg mixture. Let stand for about 10 mins.
Roast sunflower seeds in a dry skillet. Remove and cool. Stir grated zucchini and 2 tbsp of the sunflower seeds into the batter.
Heat 1 tbsp of the coconut oil in a large skillet. Drop 1 tbsp batter per pancake into the pan, and cook 3-4 mins each side. Drain on paper towels and keep warm. Add remaining oil as needed. Serve sprinkled with parsley and remaining sunflower seeds..