Healthy Zucchini Pancakes
These Healthy Zucchini Pancakes with Parmesan are gluten free! Crispy and light, it is hard to believe you are eating healthy.
- ½ pound zucchini grated
- ½ cup egg whites such as AllWhites 100% liquid egg whites, or from 4 eggs
- ½ cup gluten free flour see notes for alternatives
- 4 green onions chopped
- 4 ounces Parmesan cheese grated
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- Avocado oil for cooking
In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about ¼ cup each.
Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
Serve with Greek yogurt, sour cream and red onion if desired.
To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese.
To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by ¼ cup. (from 2 eggs)
To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.
Freezing and Re-heating Instructions:
How to Freeze Zucchini Pancakes - To freeze, allow to cool and then place in the refrigerator for at least an hour. Stack with parchment paper between them and place in a freezer bag. Freeze for up to one month.
How to Reheat Zucchini Pancakes - Heat in a 400-degree oven for 15 minutes.
Calories: 191kcal | Carbohydrates: 14g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1092mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 12.4mg | Calcium: 363mg | Iron: 1.2mg