Zucchini Pancakes

Adapted from www.GreenLiteBites.com
Makes 4 pancakes

1 and ½ cups (+/-) grated zucchini (approximately one medium-large zucchini)
¼ cup whole wheat flour
6 tablespoons refrigerated egg white product
½ of a small onion, diced
kosher salt
fresh ground pepper 
2 teaspoons olive oil

Grate the zucchini on a clean kitchen towel or paper towel and press a to remove extra moisture.  Whisk the flour and egg whites together with a pinch of salt & pepper to form the batter.  Add the zucchini and onion to the bowl and mix well to combine all the ingredients.  Heat 1 teaspoon of oil in an iron skillet or griddle over medium to medium high heat.  Drop a large spoonful of zucchini batter onto the skillet.  Repeat to make a second pancake.  Flatten slightly with spatula.  The batter will be wet.  Cook for 4 minutes or until golden brown.  Flip and brown on other side.  Remove from pan, add second teaspoon of oil, and cook final two pancakes.  Serve immediately.

Nutritional Information
Calories 78.6; Total Fat 2.5 g; Saturated Fat 0.3 g; Polyunsaturated Fat 0.3 g; Monounsaturated Fat 1.7 g; Cholesterol 0.2 mg; Potassium 367.2 mg;  Total Carbohydrate 10.9 g; Dietary Fiber 2.5 g; Sugars 1.7 g; Protein 4.1 g


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