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Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes

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Crispy, golden and savory, these zucchini pancakes borrow the taste and texture of hashbrowns and add heaps of lean protein and veggie goodness.

Recipe Ingredients

1/2 lb
zucchini, grated
1/2 cup
gluten free flour, coconut flour (low-carb) or whole wheat flour
4
green onions, chopped
4 oz
grated Parmesan cheese
1 tsp
salt
1/2 tsp
smoked paprika
avocado oil, for cooking

Instructions

1
In a medium bowl combine zucchini, Bob Evans 100% liquid egg whites, flour, green onions, Parmesan, salt and paprika.
2
Stir to combine. Form into patties about ¼ cup each.
3
Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
4
Serve with Greek yogurt, sour cream and red onion if desired.

Zucchini Pancakes

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