Fresh Zucchini for Breakfast

Zucchini Pancakes

These are vegetarian high protein pancakes.  Low fat, low calorie and low carbohydrates, these healthy pancakes are packed in vitamins from the zucchini and eggs.  They are also packed with flavor.

Ingredients

  • 2 Whole Eggs
  • 4 Egg Whites
  • 1 tsp. of EVOO
  • 1 cup of Zucchini, grated (1 small)
  • 1/8 tsp. of Sea Salt
  • 1 Tbsp. onion, grated or thinly diced
  • 1/4 tsp of freshly ground black pepper
  • 1/4 tsp of garlic powder
  • Option: 1 potato

Instructions

  • 1. Grate zucchini and add onion, garlic powder, black pepper, onion powder, salt, whole eggs, and egg whites.
  • 2. Heat olive oil in a small skillet over medium-high heat.
  • 3. Drop 2-3 Tbsp on mixture (per pancake) into warm skillet.
  • 4. When brown on one side, turn and cook other side.
  • 5. Stack on an oven-safe plate and keep warm in oven until whole batch is done.
  • 6. This can be served as breakfast, or as a vegetarian entree because it's packed with protein.
  • 7. Top with fresh salsa for a little extra kick.
  • 8. Option: If you want to make this even heartier, add 1 peeled potato shredded to mixture, and it will have a thicker texture (like a vegetable hash brown).

Instructions

  • 1. Grate zucchini and add onion, garlic powder, black pepper, onion powder, salt, whole eggs, and egg whites.
  • 2. Heat olive oil in a small skillet over medium-high heat.
  • 3. Drop 2-3 Tbsp on mixture (per pancake) into warm skillet.
  • 4. When brown on one side, turn and cook other side.
  • 5. Stack on an oven-safe plate and keep warm in oven until whole batch is done.
  • 6. This can be served as breakfast, or as a vegetarian entree because it's packed with protein.
  • 7. Top with fresh salsa for a little extra kick.
  • 8. Option: If you want to make this even heartier, add 1 peeled potato shredded to mixture, and it will have a thicker texture (like a vegetable hash brown).

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About Chef

Dr. Olivia Joseph

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