You've heard of fried rice and lo mein, but have you heard of stir-fried Chinese pancakes?  I don't know the exact origin of this dish, but my mom used to make it every time we had leftover pancakes in the fridge. It's chewy but firm and has protein, veggies, and carbs all in one delicious bowl. Better yet, you can play with the ratios of these ingredients to make it fit your diet to meet your health goals!

For the Pancakes

• ​​Zucchini 2 per person
• Salt
• Multipurpose flour​​

For the Sauce

• ​soy sauce
• vinegar
• sugar
• hot sauce

Zucchini pancakes is a healthy version of a savory pancake. It is simple to make and very filling, with not a lot of carbs. It's perfect for brunch. Here's how you can make it at home it's really easy :)

1. Grate the zucchini and collect it in a big bowl.​
2. Salt the zucchini and mix the salt in evenly the salt makes the zucchini expel the water inside and that is what we will use to make the batter​
3. ​Mix in the flour bit by bit, until the batter becomes thin and drippy, but clings to the spatula think pancake batter with veggies in it
4. ​Heat and oil a frying pan and spoon the batter in. After the edges are cooked enough and start to stick together, flip the pancake. 
5. ​Plate and serve with a sauce made with soy sauce, vinegar, sugar, and hot sauce if you like hot sauce
6. Enjoy!