Zucchini Pancakes
| Prep Time: 10 min | Serves: 5 |
| Cooking Time: 25 min | Yield: 1 about 5 pancakes |
Recipe from The Barefoot Contessa, Ina Garten -- my nephews regularly chow on these. I substitute the butter and oil with canola oil spray, and it saves a lot of fat and calories! I also use whole wheat flour rather than white flour, and it's healthier and a great flavor. Add shredded carrots and red onion (rather than yellow) for added color and flavor. Great way to get in your veggies!!
Ingredients
- 3 cups Zucchini
- 2 tbsp Onions
- 2 egg
- 1/2 cup 100% Organic Whole Wheat Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper, Black
- 10 sec Canola Cooking Spray
Directions
Preheat oven to 300 degrees for keeping the pancakes warm while you finish the batch. You will want to put a wire cooling rack on a cookie sheet, and put it to the side.
Grate the zucchini into a bowl using the large grating side of a box grater. Grate an onion and add 2 tbs to zucchini shreds. Lightly beat 2 eggs, and add to zucchini/onion mixture. In a separate bowl, mix flour, baking powder, salt and pepper. Stir dry ingredient mixture into wet ingredient mixture to create the batter. (If the batter gets too thin from the liquid in the zucchini, add additional flour, 1 tablespoon at a time.)
Heat a large 10-12 inch skillet (preferably non-stick) over medium heat, and spray non-stick spray to coat the pan. Reduce heat to medium and drop heaping tablespoons of batter into the pan. Lightly smooth out the top and spread into 1/4 inch thick pancakes. Cook each pancake about 3-4 minutes on the first side until browned. (Here's the tricky part). Spray the pan a 2nd time before flipping to the other side (I hold the pancake on the spatula with one hand, and spray with the other). Cook other side for 2-3 minutes. Move pancakes onto the wire rack in the oven to keep warm. Pancakes stay warm in the oven for up to 30 minutes.
Serve with non-fat plain Greek yogurt and chopped scallions or chives.