Zucchini & Carrot Pancakes

Makes 6 servings

I’m always looking for new ways to use my garden zucchini. I’ve made zucchini crisps and sticks, but last summer I wanted to try something simple, unique and healthier. These pancakes are incredibly easy to prepare, low in calories and the perfect way to eat more vegetables!

INGREDIENTS

1 large zucchini
6 medium carrots, peeled
1 bunch chives
2 cloves garlic
½ bunch fresh parsley
3 cups of your favorite pancake batter less 20% of the normal amount of milk
Olive oil, for skillet
Salt, to taste
Unsalted butter or sour cream, for serving (optional)

INSTRUCTIONS

1. Use a box grater to grate the zucchini and carrots. Chop the chives into thin slices, and finely chop the garlic and parsley.
2. Prepare the pancake batter using ¼ cup less milk than required. (The zucchini will add a great deal of moisture to the mix.) Mix the vegetables into the pancake batter.
3. Heat a skillet over medium heat and brush lightly with olive oil. Working in batches, scoop 2 tablespoons of the batter into the heated skillet for each pancake. Cook for 3–4 minutes until the outer edges are set, then flip and cook another 2–3 minutes. Remove from the heat and set aside. Repeat with the remaining batter, brushing the pan with additional oil as needed.
4. Sprinkle the pancakes with salt and let cool slightly before serving. Enjoy with butter or sour cream.

NUTRITION • PER ONE SERVING

Calories 230
Total Fat 3g (4%)
Saturated Fat 0.46g (2%)
Trans Fat 0.001g
Total Carbohydrate 40g (15%)
Dietary Fiber 2g (7%)
Total Sugars 3g
Includes 0g Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 1100mg (48%)
Protein 7g (14%)
Vitamin D 0mcg (0%)
Calcium 241mg (20%)
Iron 4.24mg (25%)
Potassium 453mg (10%)
Phosphorus (30%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>