Atkins Pancake Recipes

Ingredients:

2 medium zucchini, trim, grate coarse
1/2 tsp salt
3 medium scallion, chop
3 large egg, beaten
1/2 cup Atkins bake mix
1/3 cup fresh parsley, chop
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 cup feta cheese, crumbled (~3 oz)
1/3 cup walnuts, chop
olive oil for frying

Instructions:

Unlike potato pancakes, zucchini pancakes can be made ahead without
sacrificing texture since they are softer to begin with. If you wish, top
each hot pancake with a dollop of sour cream.

1. In a colander, toss zucchini with salt and let stand 30 minutes to drain
excess water. Press zucchini with the back of a spoon and then blot
between paper towels. Place in a medium bowl.

2. Add medium scallion; eggs, bake mix, parsley, oregano, and pepper; mix
well. Fold in the feta and nuts.

3. Heat oven to warm setting. In a large nonstick skillet, heat a thin
layer of oil over medium-high heat. In batches, drop zucchini in heaping
tablespoonfuls onto skillet and cook until golden brown, about 3 minutes
per side. Transfer to oven to keep warm while preparing remaining pancakes.

Prep time: 45 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 2 grams

Net Carbs: 1.5 grams

Fiber: 0.5 grams

Protein: 1.5 grams

Fat: 4.5 grams

Calories: 55

Servings: 4