Zucchini and Carrot Pancakes - 17 calories each with Pic

With so many zucchini and carrots coming to the market now, this is such an inexpensive and easy way to use them. This recipe makes a total of approximately 22 - 23 pancakes 2 1/2-3 inches wide. Each pancake is approximately 17 calories or the entire recipe is 387 if you want to eat it all!

I used sweet baby carrots, but you can use larger ones. You may want to steam the shredded carrots for a minute in the microwave to soften them. These pancakes are delicious hot, cold or even crumbled into your omletttes or scrambled eggs.



Ingredients:

- 3 medium zucchini
- 1 teaspoon salt
- 1 cup baby carrots
- 1 container of egg beaters or 2 whole eggs
- 2 Tablespoons of cornmeal or breadcrumbs
- Seasonings as desired: pepper, parsley, dried onion flakes or chopped onion, hot pepper flakes, garlic powder, onion powder
- I used a total of 5 seconds of Pam buttered flavored spray, or you could use a teaspoon of oil

Preparation:

1. Shred zucchini and mix with 1 teaspoon of salt. Transfer to a paper towel lined colander. Allow to sit for at least 45 minutes to draw moisture out.
2. Shred carrots finely and set aside. If carrots seem dry, steam briefly in the microwave for 1 minute on HIGH
3. Squeeze extra moisture from zucchini and mix together with the carrots.
4. Add egg beaters, cornmeal or breadcrumbs and seasonings and mix well.
5. Heat a griddle and spray with cooking spray
6. Spoon about 2 Tablespoons of the zucchini batter onto the hot griddle
7. Cook for 5 to 7 minutes or until the mixture is set and the bottom is browned
8. Turn the pancakes over and continue cooking until the pancake is done and browned - approximately another 6 minutes.
9. Repeat with remaining batter.

Nutrition:
Calories: 387 - approximately 17 calories per 3 inch pancake (22 pancakes)
Sugar: 23
Carbs: 64
Protein: 22

Enjoy:flowerforyou: