Zucchini Pancakes
Ingredients
-
1
cup
flour
-
¾
teaspoon
baking soda
-
¼
teaspoon
salt
-
2
large
eggs, separated
-
1
cup
buttermilk
-
1
tablespoon
honey
-
2
tablespoons
melted butter
-
1
cup
coarsely shredded zucchini
-
2
tablespoons
flaxmeal
Instructions
- 1. Whisk together the flour, baking soda, and salt in a bowl.
- 2. Beat the egg yolks and add them along with the buttermilk to the dry ingredients, stirring until just combined.
- 3. Mix in the honey, melted butter, zucchini, and flaxmeal.
- 4. Vigorously whisk the egg whites and gently fold them into the batter.
- 5. Heat a griddle to medium heat and pour the batter onto it.
- 6. Cook until bubbles form on top and edges look dry, then flip and cook for a few more minutes.
- 7. Serve topped with syrup, butter, or cottage cheese, blueberries, and honey.
Nutrition Facts (estimated)
Servings
8–10 pancakes
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
150mg
Cholesterol
186mg
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