Zucchini and Chickpea Flour Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 medium Zucchini, grated1 cup Chickpea Flour1/2 tsp Curry Powder1/2 tsp Chili Powder1/2 tsp CuminSalt and PepperPam
Put all ingredients except the oil in a bowl and mix well. The moisture that comes from the zucchini may be enough to turn this into a batter. If not, add water but be sure it is not runny. The batter will be real thick.
Heat a pan and spay with Pam. Add 1/3 cup of the mixture to the pan forming 3-4 pancakes, spreading them with the back of a spoon . Brown on one side for 5 minutes, flip the pancake and cook the other side for 5 minutes. Repeat the same process with the remaining batter.
Number of Servings: 7
Recipe submitted by SparkPeople user LLTS01.
Heat a pan and spay with Pam. Add 1/3 cup of the mixture to the pan forming 3-4 pancakes, spreading them with the back of a spoon . Brown on one side for 5 minutes, flip the pancake and cook the other side for 5 minutes. Repeat the same process with the remaining batter.
Number of Servings: 7
Recipe submitted by SparkPeople user LLTS01.
Nutritional Info Amount Per Serving
- Calories: 87.6
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 7.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.0 g
- Protein: 4.4 g
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