Healthy Vegetable Recipe
Serve these pancakes hot with your favorite tomato sauce and basil, or with salsa and a cilantro garnish. They can also be eaten cold and make a good sandwich filler.
Ingredients:
3 cups shredded zucchini
1 cup all-purpose white flour
6 ounces egg substitute
3 tablespoons dried onions
3/4 tablespoon Mrs. Dash extra spicy powder, or 1 teaspoon dried dill or tarragon
2 cups water
Salt to taste
Combine all ingredients. If the batter is too thick, gradually add more water. Use a nonstick frying pan and/or a little vegetable oil spray on the surface of a regular pan.
Heat the frying pan, then ladle several tablespoons per pancake onto the pan. When the edges of the pancakes have browned, flip and cook for another minute or so. Serve.
Recipe yields 15 4-inch Zucchini Pancakes (5 servings).
Nutrition information per three, 4-inch pancakes:
120 calories
0.4g total fat
trace saturated fat
0 mg cholesterol
See also:
Good Eats: Zucchini
Zucchini with Yogurt Sauce
Zucchini Slaw
Baked Zucchini Chips
Zucchini and Mushrooms with Chili Sauce
Low Fat Zucchini Bread
Oven Fried Zucchini Chips
