Grain-Free Zucchini Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 egg whites1 whole egg2 cups zucchini, grated1/4 cup onion, grated or sliced thin1 tbsp unsalted buttera dash of sea Salt & pepper
1. Beat the eggs together.
2. Mix in the shredded zucchini, onions, sea salt & pepper.
3. Use a large cast iron skillet over medium-low heat with a little bit of the butter in the pan.
4. Spoon the mixture into the pan in desired sized “cakes.” I made mine pretty large at roughly
4-6″ in diameter and cooked them one at a time but you can also make smaller ones and load up a pan with 3-4 at a time.
5. Serve warm or at room temperature/on-the-go- alone or with sausage or bacon (not included in the ingredient list or nutrition calculations). Yum.
Serving Size: 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user GRETJE.
2. Mix in the shredded zucchini, onions, sea salt & pepper.
3. Use a large cast iron skillet over medium-low heat with a little bit of the butter in the pan.
4. Spoon the mixture into the pan in desired sized “cakes.” I made mine pretty large at roughly
4-6″ in diameter and cooked them one at a time but you can also make smaller ones and load up a pan with 3-4 at a time.
5. Serve warm or at room temperature/on-the-go- alone or with sausage or bacon (not included in the ingredient list or nutrition calculations). Yum.
Serving Size: 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user GRETJE.
Nutritional Info Amount Per Serving
- Calories: 296.0
- Total Fat: 18.5 g
- Cholesterol: 467.5 mg
- Sodium: 310.6 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.8 g
- Protein: 25.3 g
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