Zucchini and Carrot Pancakes, Delish!

Zucchini and Carrot Pancakes, Delish!

I made this recipe tonight. Saw it in the recipe forum yesterday and this is now a new FAVORITE. I tweaked the recipe a little (I used coconut oil vs pam spray) so my version with the oil is higher in calories than what is shown at the bottom of the recipe (which I copied from the forum). If you add oil make sure you account for that ALSO, I removed one of the whole eggs (it did call for 2 whole eggs) and used 2 egg whites instead.

I had 5 pancakes which came out to 122 calories (24.4 cals each) per the recipe builder for my version. The oil didn't make a difference taste wise that I could tell, I just dont like to fry using pam. Hate that chemically stuff.


Zucchini and carrot pancakes

Ingredients:

- 3 medium zucchini or yellow squash- about 3-4 cups worth
- 1 teaspoon salt
- 1 cup shredded carrots- food processor
- 1 whole egg and 2 egg whites, beaten
- 2 Tablespoons of cornmeal or breadcrumbs
- Seasonings as desired: pepper, parsley, chives, cumin, dried onion flakes or chopped onion, hot pepper flakes, garlic powder, onion powder, smoked paprika, black pepper and dried chives. Season with anything you want.
- Pam buttered flavored spray, or you could use a teaspoon of oil. I used coconut oil which adds to the fat/calories.
Preparation:

1. Shred squash 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. I used a tea towel and squeezed squash dry after an hour.
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 eggs, cornmeal or breadcrumbs and seasonings and mix well.
5. Heat a griddle and spray with cooking spray or use oil
6. Spoon about 2 Tablespoons of the zucchini batter onto the hot griddle press down to form a thin pancake.
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