Zucchini Pancakes

Low-carb version of potato pancakes. Adapted to eliminate soy.

• Ready In: 18 mins
• Serves: 4
• Yields: 12 small pancakes

Ingredients

• 2  eggs
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 1  tablespoon flax seed meal (golden)
• 1  cup zucchini (grated)
• 1⁄4 cup parmesan cheese
• 1  tablespoon red onion (minced)
• 2  tablespoons canola oil

Directions

1. Whisk together eggs, baking powder, pepper, and garlic powder.
2. Add flax meal, zucchini, parmesan cheese, and onion, mixing well.
3. Warm a small amount of oil in a nonstick pan over medium heat.
4. Spoon small mounds of the mixture in the oil, flattening slightly.
5. Cook about 2 minutes per side, until golden brown.