I’m sure that you have heard of all types of pancakes— whole-wheat, oat, buttermilk, etc… but zucchini? Yes! Trust me, I know that they don’t sound amazing, but they truly are! They are super light, high in fiber, and very easy to make! If you have kids, even they will eat them (maybe just don’t tell what’s in them); it’s a great way to get some extra veggies and fiber into their meals. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
LIGHT N’ EASY ZUCCHINI PANCAKES
Ingredients
4 large zucchini
1 tsp. salt
1/2 onion, finely chopped
4 egg whites
1 large egg
4 tsp. olive oil
1/4 cup white whole-wheat flour (you can use flour of your choice)
1/4 cup reduced fat parmesan cheese
2 tsp. garlic powder
salt and pepper, to taste
Optional: fresh herbs such as dill and parsley
How to Prepare
1. Grate zucchini using a shredder or food processor and put into a colander over the sink (or over a large bowl) to drain the water that will come from the zucchini. Mix with 1 tsp. salt and let sit for about 15-20 minutes to fully drain (the drier the better). Take a clean dish towel and press to fully drain the zucchini.
2. Pour the zucchini into a large mixing bowl and add onion, whites, egg, flour, parmesan, garlic, salt, pepper, and optional herbs. Mix well.
3. Spray a large skillet with non-stick cooking spray and add the olive oil. Place over medium-high heat. Once oil is heated, scoop the pancake batter (I like to do 4 at a time) into the pan and form/flatten into rounds with the back of a spatula. Cook for approximately 2 minutes, or until the underside is golden brown. Flip and cook the other side until golden brown, approximately and additional 2 minutes. Remove and place on a plate. Repeat this process until all the batter is used. Enjoy!
NUTRITION DATA
Per serving (recipe serves 4): 200 calories, 11 grams protein, 21 grams carbohydrates (5 grams fiber), 8 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
