Low Fat Zucchini Pancakes
Light, nutritious, and bursting with savory flavor, Low Fat Zucchini Pancakes are a delightful twist on traditional pancake recipes. Made with freshly grated zucchini, protein-packed egg whites, and wholesome whole wheat flour, these pancakes are a guilt-free treat that doesn't skimp on taste. A hint of Parmesan cheese, garlic, and onion powder enhances their savory profile, while a quick squeeze of zucchini ensures perfect texture every time. With just 15 minutes of prep and 10 minutes of cook time, these golden, crisp-edged pancakes are an easy and satisfying choice for a healthy breakfast, lunch, or light dinner. Pair them with low-fat Greek yogurt or tangy tomato salsa for the ultimate low-calorie meal you’ll want to make again and again! Perfect for anyone searching for low-fat, high-protein, or zucchini-based recipes, they’re a great way to sneak veggies into your day.
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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
Directions
Step 1
Wash the zucchini thoroughly and trim off the ends.
Step 2
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.
Step 3
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.
Step 4
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
Step 5
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.
Step 6
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.
Step 7
Transfer the cooked pancakes to a plate and repeat with the remaining batter, reapplying cooking spray as needed between batches.
Step 8
Serve the zucchini pancakes warm. They pair well with a dollop of low-fat Greek yogurt or a light tomato salsa. Enjoy!
Nutrition Facts
| Serving size | (593.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 457.5 |
| Total Fat 6.7g | 0% |
| Saturated Fat 3.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 14.8mg | 0% |
| Sodium 4632.5mg | 0% |
| Total Carbohydrate 79.4g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 30.8g | |
| Protein 25.4g | 0% |
| Vitamin D 25.2IU | 0% |
| Calcium 278.5mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1232.7mg | 0% |
Source of Calories