Vegetarian

Zucchini Flax Pancake is for Breakfast.

Zucchini Flax Pancake takes 5 minutes to prepare.

Zucchini Flax Pancake takes 5 minutes to cook.

Zucchini Flax Pancake makes 1 servings.

The ingredients for Zucchini Flax Pancake are:

1/2 cup shredded zucchini
2 tbsp flax meal (finely ground flax seeds)
1 egg
1 tbsp greek yogurt or milk
1/4 tsp cinnamon
pinch nutmeg
6-8 drops vanilla creme stevia

Here is how you make Zucchini Flax Pancake:

In a bowl, beat together egg, yogurt, cinnamon & nutmmeg, and stevia until frothy. Mix in flax and zucchini and let sit for 2-3 minutes. The dough will NOT bind together very much at all - this is not like normal pancake batter! Heat an omelet pan over medium-high heat with a bit of coconut oil or butter. Pour all of the flax batter into the pan and spread out to form a large pancake. Cook 4 minutes on each side, or until nicely browned. Serve with stevia-sweetened yogurt, peanut butter, shredded coconut... so many great topping possibilities! Walnuts compliment this very well, too. (hint: if you like, try adding a few drops of banana flavor. Yum!)Serving Size: makes 1 large pancakeNumber of Servings: 1Recipe submitted by SparkPeople user KRAVMAGAGIRL.

The nutritional information for Zucchini Flax Pancake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 151.9

• Total Fat: 9.5 g
• Cholesterol: 185.0 mg
• Sodium: 78.0 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 5.3 g
• Protein: 11.0 g

The dietary needs meet for Zucchini Flax Pancake is Gluten Free