Savory Zucchini Pancakes

Hands on Time: 12-15 miutes
Baking Time: 5-7 minutes
Total Time: 22-25 minutes
Yield: About 15 pancakes

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A lunch or dinner pancake which can be a main dish.

Ingredients

  • 1/2 cup WEM Whole Wheat Flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 1 cup grated zucchini squash
  • 1/2 cup finely chopped red or green bell pepper
  • 1/2 cup buttermilk (lowfat is fine)
  • 1 tablespoon vegetable or olive oil

Instructions

  1. Grate zucchini and chop peppers.
  2. In medium size bowl, combine flour, soda, basil, red pepper, and Parmesan cheese.
  3. Stir in buttermilk and oil mixing until blended.
  4. Fold in bell pepper and zucchini.
  5. Coat a griddle or skillet with cooking spray and heat on medium.
  6. When griddle is hot, drop batter by tablespoonfuls and spread into 2 inch rounds.
  7. Cook until bottom is golden (about 3 minutes), flip and cook other side.

Recipe Tips and Tricks

Zucchini pancakes are delicious served with lowfat or nonfat cream cheese and fresh salsa.
These make good appetizers too!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours
Winter Hours: Jan. 2 - Feb 28 | Closed.
1-866-492-7324 | Contact