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This recipe is in The Mediterranean Refresh: Meals on a Budget
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Zucchini PancAkes with Flavorful Carrots
I’m always looking for new ways to use my zucchini. I made zucchini crisps and sticks, but this time Iwanted to try something simple, unique, and healthier. These pancakes are incredibly easy to prepare, low in calories and the perfect way to eat vegetables!
1 Large Zucchini
6 Medium Carrots, peeled
1 Bunch Chives
2 Cloves Garlic
½ Bunch Fresh parsley
1 Pancake batter recipe, like buttermilk pancakes
- Using a box grater, grate the zucchini and carrots. Cut the onions into thin slices, and finely chop the garlic and parsley.
- Make a recipe for any pancake mix of your choice, but use ¼ cup less liquid than required. Zucchini will add a great deal of moisture to the mix. Next, mix the vegetables inside the prepared pancake batter.
- Heat a skillet over medium temperature and brush lightly with olive oil. Use ¹⁄³ measuring cup and scoop the batter in the heated skillet. Cook for 3 to 4 minutes until the outer edges are in place, then invert. Cook another 2 to 3 minutes and remove from the heat.
- Sprinkle the pancakes with salt and let cool slightly before serving. Serve with butter or sour cream. Enjoy!
Fat: 1.6 g
Carbohydrates: 20.2 g
Fiber: 5.3 g
Protein: 3.6 g
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