Guest guest Report post Posted July 29, 2003 Zucchini Pancakes Yields 3 servings, so may need to double or triple this recipe. About 5 grams of carbs and 20 grams of protein. 3 eggs (or 2 eggs and 2 egg whites) 2 T half and half 1/4 C canola oil 2/3 C of low-carb bake mix 1 tsp cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1 small zucchini, shredded (1 to 1 1/2C) 1. 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. 2. While the batter sits, spray a nonstick griddle or skillet with canola cooking spray, and place it over medium-high heat. 3. Pour the batter onto the griddle about 1/4 cup at a time. Flip the pancakes when their edges are slightly brown, and cook thoroughly on booth sides. Serve with butter or pureed berries or peaches. Quote Share this post Link to post Share on other sites
