Zucchini Pancakes

While watching Food Network one day I saw Ina Garten make zucchini pancakes and all I could think was “wow what a different way to use zucchini.”  Here is my version of Ina’s zucchini pancakes which is a little bit lighter than Ina’s version.

Zucchini Pancakes - Serves 4

2 Zucchini Shredded – approx 8-10” long and 1.5” in diameter
1TB  Onion Shredded
3-4TB Flour
1tsp Baking Powder
1 Egg – Lightly Beaten
Salt & Pepper
1tsp Butter

Shred Zucchini and Onion and place in a mixing bowl, add all remaining ingredients except for the butter and mix until thoroughly incorporated.  Make sure to use this at once as the longer it sits the more the salt will draw the liquid out of the zucchini.  Heat a skillet over medium heat with Pam and add the butter, once melted add the zucchini pancake mix in even amounts into the skillet and press down into a pancake form.  Once the top of the pancake starts to firm up flip the pancakes and cook on the other side until browned.  You can make them any size you want, I prefer to use about 1/4C of the mix per pancake.

Make the pancakes in batches; you can put the finished pancakes in a 200 degree oven to keep warm while making the remainder of the mix.  I often halve this recipe when cooking for 1 and make 4 pancakes out of it, with a serving size of 2 pancakes.

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WW: 1 Points Plus / serving @ 4 servings
3 Points Plus / serving @ 2 servings