Low Fat Zucchini Pancakes
Delight your taste buds with these Low Fat Zucchini Pancakes—a nutritious twist on a classic comfort food that's perfect for breakfast, brunch, or even a light dinner. Made with freshly grated zucchini, egg whites, whole wheat flour, and a hint of grated Parmesan, these savory pancakes are packed with flavor while staying low in fat and calories. The clever use of garlic and onion powder enhances their aromatic appeal, while a touch of black pepper and salt rounds out the seasoning. Quick and easy to prepare, these pancakes come together in just 25 minutes, making them a convenient option for busy days. Serve them warm with a dollop of low-fat Greek yogurt or a tangy tomato salsa for an irresistible, guilt-free treat that's both satisfying and wholesome. Keywords: low fat zucchini pancakes, healthy zucchini recipes, savory pancakes, easy zucchini breakfast ideas.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large egg whites
- 0.5 cups whole wheat flour
- 0.25 cups low-fat milk
- 2 tablespoons grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 as needed cooking spray
Instructions
Wash the zucchini thoroughly and trim off the ends.
Grate the zucchini using a box grater or food processor, then place the grated zucchini in a clean kitchen towel. Squeeze out as much liquid as possible to avoid soggy pancakes.
In a medium mixing bowl, combine the grated zucchini, egg whites, whole wheat flour, low-fat milk, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until a batter forms.
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Use a spoon to gently spread the batter into a circular shape, about 1/4-inch thick.
Cook each pancake for 2-3 minutes on one side, or until bubbles form and the edges start to set. Flip the pancake carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, reapplying cooking spray as needed between batches.
Serve the zucchini pancakes warm. They pair well with a dollop of low-fat Greek yogurt or a light tomato salsa. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4632 mg | 201% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 30.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
