Zucchini Pancakes Recipe - Low Carb & Healthy
Low carb recipe for Zucchini Pancakes which belongs to the Breads recipe category.
- 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])
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.
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.