Zucchini Pancakes Recipe - Low Carb & Healthy
Low carb recipe for Zucchini Pancakes which belongs to the Breads recipe category.
Ingredients Needed
- 3 eggs (or 2 eggs and 2 egg whites)
- 2 tablespoons (30 ml) half-and-half
- cup (60 ml) canola oil
- cup (75 g) low-carb bake mix
- 1 teaspoon cinnamon
- teaspoon salt
- teaspoon nutmeg
- 1 small zucchini, shredded (1 to 1 cups [125 to 190 g])
Cooking Instructions
Mix the eggs, half-and-half, canola oil, bake mix, cinnamon, salt, and nutmeg together until no longer lumpy.
Mix in the zucchini and let the batter sit for 5 minutes.
While the batter sits, spray a nonstick griddle or skillet with canola cooking spray and place it over medium-high heat.
Pour the batter onto the griddle about cup (60 ml) at a time.
Flip the pancakes when their edges are slightly brown and cook thoroughly on both sides.
Serve with butter or pureed berries or peaches.
Serving Yield
3 servings
Nutrition Information
The carb count will vary with the brand of low-carb bake mix you use, but figure about 5 grams of usable carbs and about 20 grams of protein. Analysis does not include toppings.
