Lentil-Zucchini Pancake Recipe
Perfect for lunch or dinner, these pancakes are a savory delight the whole family will love.
Servings: 10 people
Calories: 74kcal
Ingredients
- 2 zucchini medium
- 1/4 cup onion diced
- 1 egg white slightly beaten
- 1/2 cup lentils cooked, drained (cook according to directions on bag, or use canned)
- 1/2 cup flour (I used White Whole Wheat)
- 1/4 cup bread crumbs (click here for recipe)
- 1/2 teaspoon baking powder
- 1/2 teaspoon black pepper freshly ground
- kosher or sea salt to taste
- 1 to 2 tablespoons canola oil
Instructions
- Preheat oven to 275 degrees.
- Using a potato masher or fork, mash lentils before adding to the zucchini mixture and remove as much liquid as possible.
- In a small bowl, grate zucchini using the large holes of the grater. Add onion and egg white, whisk to combine. Add additional ingredients, except oil, and stir to combine. Make the mixture into 10 pancakes.
- Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned. Place cooked pancakes on a cookie sheet and keep warm in the oven until all pancakes are done.
Notes
If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
Nutrition
Serving: 1pancake | Calories: 74kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Sodium: 156mg | Fiber: 2g | Sugar: 3g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2