Zucchini Pancake


Zucchini Pancake

OK! It’s pretty unusual for me to post twice in a day. But when you’ve discovered something good, you gotta share, no?

My lunch today has a bit of story behind it. I was planning to make something else for lunch actually, that requires me cooking with the oven. But just before I was about to make lunch, the power went out. So no oven! Luckily, I just did some grocery shopping yesterday, and bought about 4 or 5 zucchinis. And I’ve seen recipes about zucchini pancake and been wanting to try them. Today was my opportunity.

1 medium zucchini
3 egg whites
1/4 cup onion, chopped
2 garlic cloves
1/4 cup almond flower
1/4 tsp baking powder
1/2 Tbs. coconut oil for cooking
1/2 Tbs hummus (optional)

makes 2 pancakes
1. Mix all the ingredients (except hummus and coconut oil) in a mixing bowl until well combined.

2. Coat a non-stick pan with a light layer of coconut oil and ladle the pancake mix onto the pan as you would a regular pancake.

3. Remove pancakes from the pan when cooked through and top with a bit of hummus (I think salsa would be delicious too).

Note: Watch the heat on these. You may need to keep it closer to medium and allow these to cook longer. You want the eggs to cook completely without letting the pancake burn. Adjust accordingly.

Nutrient Count:
without hummus
Calories: 343
Total Fat: 21 g
Protein: 16.6g
Carbs: 18 g
Fiber: 7.7 

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