Zucchini Protein Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) 1 tbsp Coconut Secret Raw Coconut Flour (by GEORGEVW) .25 tsp Baking Powder 1 cup, sliced Zucchini .25 cup, chopped Onions, raw .66 tbsp Extra Virgin Olive Oil Salt and pepper to taste
Whisk one egg with coconut flour and baking powder. When the ingrediants are thoroughly mixed, scramble in the remaining eggs.
Meanwhile in a notstick sautee pan, gently fry onion and zucchini in olive oil till lightly brown. Add egg mixture and allow to spread evenly around pan in a circle. Season to taste. Cover and turn heat to low. When pancake appears nearly done, flip and cook another 5 minutes.
Serving Size: Makes one or two servings
Number of Servings: 1
Recipe submitted by SparkPeople user M11025.
Meanwhile in a notstick sautee pan, gently fry onion and zucchini in olive oil till lightly brown. Add egg mixture and allow to spread evenly around pan in a circle. Season to taste. Cover and turn heat to low. When pancake appears nearly done, flip and cook another 5 minutes.
Serving Size: Makes one or two servings
Number of Servings: 1
Recipe submitted by SparkPeople user M11025.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 14.1 g
- Cholesterol: 170.0 mg
- Sodium: 208.5 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 5.7 g
- Protein: 8.6 g
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