Zucchini Pancakes

Yield

4 servings

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4: eggs

2 cups: grated zucchini

3/4 cup: all-purpose flour

1/2 teaspoon: white sugar

1/2 teaspoon: salt

3 tablespoons: olive oil

4 teaspoons: baking powder

1/4 cup: butter, melted

Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).

In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.

Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.

Calories: 362 kcal

Carbohydrates: 22.2 g

Cholesterol: 242 mg

Fat: 26.9 g

Fiber: 1.3 g

Protein: 9.6 g

Sodium: 937 mg