Zucchini Pancakes

Take advantage of summer’s bounty by making these savory, side-dish zucchini pancakes. If you like a little spice, serve them topped with a spoonful of salsa.

Preparation Time: 10 Minutes
Total Time: 15 Minutes
Servings: 5

Ingredients

• 3 cups shredded organic zucchini (about 1 lb.)
• 2 eggs, slightly beaten
• 1 egg white, slightly beaten
• 3/4 cup whole wheat pastry flour
• 1/4 cup finely crumbled feta cheese
• 3/4 teaspoon aluminum-free baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper

Directions

1. Firmly squeeze zucchini in paper towels to remove excess moisture. In medium bowl stir together eggs, egg white, flour, feta cheese, baking powder, salt, oregano and pepper. Stir in zucchini.
2. Heat 12-inch skillet coated with cooking spray over medium-high heat. For each pancake, spoon about 3 tablespoons of zucchini mixture into skillet. Spread to make 4-inch circles. Cook about 2 minutes or until beginning to brown. Turn. Cook about 2 minutes more or until golden brown.

Nutrition Facts

Serving Size: 3 (4 inch) pancakes, Calories 130, Total Fat 4g, Total Carbohydrate 17g, Dietary Fiber 3g, Sugars 2g, Protein 7g