Zucchini Pancakes
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2 servings; 2 4-inch pancakes each
prep time
cook time
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SWAP ScoreWhat's this?
2 servings; 2 4-inch pancakes each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Zucchini Pancakes
SWAP ScoreWhat's this?
2 servings; 2 4-inch pancakes each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
2 servings; 2 4-inch pancakes each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. Grate zucchini and mix with the other ingredients, except the oil, and blend well.
  2. Form the mixture into 2 patties, 3-4 inches in diameter.
  3. Heat the oil over medium heat in a skillet. Cook pancakes for 3-4 minutes per side. Remove and drain on paper towels.
Nutrition Facts
Zucchini Pancakes
Amount Per Serving (2 4-inch pancakes eachg)
Calories 165 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 85mg 28%
Sodium 139mg 6%
Potassium 384mg 11%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 8g 16%
Vitamin A 7%
Vitamin C 25%
Vitamin D1%
Calcium 12%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. Grate zucchini and mix with the other ingredients, except the oil, and blend well.
  2. Form the mixture into 2 patties, 3-4 inches in diameter.
  3. Heat the oil over medium heat in a skillet. Cook pancakes for 3-4 minutes per side. Remove and drain on paper towels.
Nutrition Facts
Zucchini Pancakes
Amount Per Serving (2 4-inch pancakes eachg)
Calories 165 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 85mg 28%
Sodium 139mg 6%
Potassium 384mg 11%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 8g 16%
Vitamin A 7%
Vitamin C 25%
Vitamin D1%
Calcium 12%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Serve these over salad greens or topped with plain yogurt.

Use whole wheat flour in place of all purpose flour.

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