Zucchini Pancakes 

Very quick and easy, light zucchini pancakes. Low in calories, perfect as a savory breakfast, lunch or dinner. Simple and very tasty, packed with vitamins, minerals and antioxidants. They’re great way to incorporate more vegetables into your diet.  This pile of zucchini pancakes is a healthier version of your traditional flat cakes.

Ingredients: 

• 1 medium zucchini     

• fresh parsley

• 1/3 small onion         

• 2 free-ranch eggs      

• 1 cup of whole wheat flour       

• 2-3 tablespoons of filtered water 

• olive oil for frying     

• salt and black pepper to taste 

Directions: 

1. Wash and shred the zucchini. There is no need to peel the skin off. Peel and cut the onion into cubes.  

2. Wash, dry and chop the parsley.

3. In the bowl combine zucchini, some parsley (about 3 tablespoons), onion, 2 eggs and flour. Add seasoning.  

4. Mix all the ingredients by spoon, add some water (about 2-3 spoons). 

5. Heat olive oil on the pan and scoop the pancake dough. 

6. Pan-fry for 2-3 minutes on each side or until golden brown. 

Servings: 6 pancakes

1 pancake – 122 calories 

Storing: The pancakes still will be good in the fridge for 2-3 days. You can warm them up in the skillet and serve. If you wish you can freeze them for up to 3 months.