These are savory pancakes made with zucchini and butternut squash. I made them to have with tea one Saturday afternoon, but I think they’d be great for breakfast along with scrambled eggs, sausage or other veggies. What do you think?
Prep Time: 10 minutes . Cook Time: 15 minutes . Yield: Serves 4
INGREDIENTS
1 Lb Zucchini, grated
1/2 Lb Butternut Squash, grated
1/4 Cup Red Onions, finely chopped
1/4 Cup Oat Flour
1/4 Cup Parmesan Cheese
1/2 Tsp Fresh Thyme leaves
2 Eggs
4 Cloves Garlic, grated
Salt, black pepper, paprika and cayenne pepper to taste
Cooking Spray
1 Lb Zucchini, grated
1/2 Lb Butternut Squash, grated
1/4 Cup Red Onions, finely chopped
1/4 Cup Oat Flour
1/4 Cup Parmesan Cheese
1/2 Tsp Fresh Thyme leaves
2 Eggs
4 Cloves Garlic, grated
Salt, black pepper, paprika and cayenne pepper to taste
Cooking Spray
METHOD
1. Using a cheesecloth or your bare hands, squeeze the grated zucchini to remove excess liquid.Nutrition per Serving (2 pancakes): 155 Cals; 21g Carb; 5g Fat; 9g Protein; 4g Dietary Fiber
1. Using a cheesecloth or your bare hands, squeeze the grated zucchini to remove excess liquid.
2. In a large bowl, combine all the ingredients (except the cooking spray) and mix well.
3. Heat a non-stick skillet over medium-high heat. Spray with cooking spray. Spoon in about 1/3 Cup of batter per pancake; flatten and shape into a circle. Cook for about 2 1/2 to 3 minutes per side until golden brown. Repeat until all the batter is done.
4. Let pancakes cool for a couple few minutes before serving so the pancakes can get firmer. Serve with your favorite dip or enjoy on its own.
