Zucchini Pancakes

[Guest guest]

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.