Healthy Zucchini Pancakes

Recipe by hannahactually
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred zucchini using the large holes on a grater and place into a colander.
  • Sprinkle with the salt and toss.
  • Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
  • Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
  • Press as much of the water out of the zucchini that you can.
  • Mix all of the ingredients except the oil in a large bowl.
  • Lightly brush some of the vegetable oil on the bottom of your skillet.
  • Heat skillet until it is very hot, but not to the point that the oil smokes.
  • Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
  • Repeat two to three more times in the same skillet.
  • Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
  • The pancakes are done when their outsides are crispy and light brown.
  • When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
  • Apply another coat of oil to your pan and cook another batch.
  • Repeat until you've run out of mix.
  • Serve with some green chile salsa, or sour cream, or eat plain.
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