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Zucchini Breakfast Pancakes
EL INVITADO DE INVIERNO7Ingredients
35Minutes
90Calories
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Description
These savory Zucchini Breakfast Pancakes can really be made and enjoyed any time of day. Incorporating grated manchego cheese, grated zucchini, and mixed herbs into the pancake batter, these Zucchini Breakfast Pancakes are packed with flavor, and a daily serving of vegetables! It is a win win in our books. Low in calories, these Zucchini Pancakes are a great meal option when you want to eat light. Serve with eggs and sausage or breakfast potatoes.
Ingredients
US|METRIC
10 SERVINGS
- 2 large eggs
- 25 grams vegetable oil
- 100 grams all purpose flour
- 1 tsp. salt
- 25 grams manchego cheese (grated)
- dried herbs (or fresh)
- 250 grams zucchini (grated)
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Directions
- In a blender, mix the eggs, oil, flour, salt, cheese, and herbs. The batter will be thick.
- Add the zucchini and mix.
- Heat a nonstick pan and melt some butter over medium heat.
- Pour the batter onto the pan to make 8-centimeter pancakes.
- Brown on both sides and serve.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat35 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol45mg15% |
Sodium290mg12% |
Potassium90mg3% |
Protein3g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber<1g2% |
Sugars<1g |
Vitamin A2% |
Vitamin C8% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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