Zucchini Protein Pancakes Recipes

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI PROTEIN PANCAKES

Steps:

• Place oats in a blender; blend until gritty, 3 to 4 pulses. Transfer oats to a bowl.
• Stir zucchini, egg, coconut flour, protein powder, and stevia into oats; mix well to combine into a batter.
• Heat a skillet over medium heat; spray with cooking spray. Pour batter into skillet; cook until edges look dry, about 3 minutes. Flip; cook for 2 minutes.

ZUCCHINI PANCAKES

Steps:

• Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

HEALTHY ZUCCHINI PANCAKES

Steps:

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

LOW CARB ZUCCHINI PANCAKES

Steps:

• Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
• Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
• Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

ZUCCHINI PANCAKES

Steps:

• Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
• Finely chop onion using steel blade in food processor.
• Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
• Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
• Shape into small pancakes.
• Quickly fry in hot oil.
• Serve with nonfat yogurt.

ZUCCHINI PANCAKES

Steps:

• To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
• In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
• Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes. Cut into wedges and serve immediately.

HEALTHY ZUCCHINI PANCAKES

Steps:

• 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.