Zucchini Scallion Pancakes
Got some zucchinis lying around? These Zucchini Scallion Pancakes comes together in just 20 minutes. All you need is a few ingredients and a handful of spices.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 eggs
- 4 cups spiral-cut or grated zucchini
- 1 bunch scallions, minced
- ¼ cup whole wheat flour
- ¼ tsp. kosher salt
- freshly ground black pepper, to taste
- 2 Tbs. + 2 Tbs. extra-virgin olive oil
Instructions
- Place a large rimmed baking pan in the oven and heat to 275°F.
- In a large bowl, whisk the eggs. Stir in the zucchini and scallions.
- In a small bowl, mix together the flour, salt, and pepper. Stir into the zucchini mixture.
- In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until golden brown, 2–3 minutes. Gently flip and cook until golden brown on the other side, about 2 minutes more. Remove from the pan and keep warm in the oven.
- Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining zucchini mixture to form 6 more pancakes.
Nutrition Information
Per serving (3 pancakes):
- Calories: 210
- Total fat: 16 g
- Sat fat: 3 g
- Carbs: 11 g
- Fiber: 2 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 6 g
- Sodium: 170 mg
Photo: Kate Sherwood/CSPI.
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