Prep Time: 40 minutes
Cooking Time: 10 minutes
Ingredients
- 1 lb zucchini, shredded
- 1/2 cup red onion, chopped small
- 1/2 cup shredded parmesan cheese
- 1/2 cup whole wheat or almond flour
- 2 eggs
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- Sour cream and extra red onion for topping
Instructions
- Combine zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in strainer and press firmly to remove water.
- Combine zucchini, red onion, parmesan cheese, flour, egg, and pepper.
- Heat large skillet over medium heat. Add 1 tsp olive oil. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2-3 inches between mounds. Flatten mounds to about 1/2 inch in thickness.
- Cook 4 min until golden brown, carefully turning over once during cooking.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1 pancake
- Calories: 130
- Total Fat: 7g, 9%
- Saturated Fat: 2.5g, 12%
- Trans Fat: 0g
- Cholesterol: 70mg, 23%
- Sodium: 280mg, 12%
- Total Carbohydrate: 12g, 4%
- Dietary Fiber: 2g, 7%
- Total Sugars: 2g
- Added Sugars: 0g, 0%
- Protein: 7g, 12%
- Vitamin D: 0.39mcg, 0%
- Calcium: 100mg, 8%
- Iron: 1mg, 6%
- Potassium: 300mg, 6%