Thread: Zucchini Cheese Pancakes

I am a home-baker, and have been working on adapting regular recipes to low-carb for P3/P4. This reminds me of a potato pancake, but lighter and more flavorful. I thought that they were excellent.

This recipe is from King Arthur Flour and the original recipes can be found here: http://www.kingarthurflour.com/recip...ancakes-recipe

4 large eggs, separated
1/2 cup 0% Fage
2 tablespoons half and half/cream/milk (whichever--reduce or eliminate if using fresh herbs and/or onions)
2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper or coarse black pepper
2/3 cup chopped chives or scallions or 1/2 cup fresh minced onion (if using onion, saute a bit before adding)
1 teaspoon dried basil/2 teaspoons of fresh
1 teaspoon dried oregano/2 teaspoons of fresh
4 cups coarsely grated zucchini; about one 10" zucchini
1 cup freshly grated cheese (or a combination)
1/2 cup King Arthur Unbleached All-Purpose Flour
1 1/4 cup King Arthur almond flour
1 teaspoon baking powder (omit or use less for heavier pancakes)

1) Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.

2) Beat the egg yolks and 1 egg white with the Fage, salt, and pepper until thoroughly combined. If you're using dried herbs, add them in here and let the mixture sit for a while so the spices develop a bit.

3) Add the herbs (if using fresh), zucchini, and cheese, stirring to combine.

4) Stir together the flour, almond flour, and baking powder. Add the mixture of dry.

5) Whip the remaining 3 egg whites to stiff peaks. Gently fold into the other ingredients.

5) Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to 3 1/2 to 4 inch diameter.

6) Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set, but not as much as regular pancakes.

7) Flip the cakes, and cook them for about 3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.

8) Repeat until you've used all of the batter.

9) Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

I used a cookie scoop that made smaller (about 2"), silver dollar pancakes. I got about 48 which I separated into 12 servings. The nutritional information for each serving is:

Calories: 141
Fat: 8.6
Carbs: 9.1
Protein: 9.9

I am on P2 so this sounds amazing. lol. I wonder if coconut or almond flour would work. Trying to stay away from wheat if I can.

Please share any and all of your recipes! Takisha is no longer around to give us delish recipes