Zucchini and Chickpea Flour Pancakes
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Zucchini and Chickpea Flour Pancakes calories by ingredient
Introduction
This are incredibly simple and surprisingly easy to make. Can be served as a side or an entree. Loaded with fiber & protein. This are incredibly simple and surprisingly easy to make. Can be served as a side or an entree. Loaded with fiber & protein.Number of Servings: 7
Ingredients
-
3 medium Zucchini, grated
1 cup Chickpea Flour
1/2 tsp Curry Powder
1/2 tsp Chili Powder
1/2 tsp Cumin
Salt and Pepper
Pam
Directions
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.