CONTEST-WINNING ZUCCHINI PANCAKES

Contest-Winning Zucchini Pancakes image

In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. -Teressa Eastman El Dorado, Kansas

Provided by Taste of Home

Time 30m

Yield 5 pancakes.

Number Of Ingredients 6

Ingredients

1/3 cup biscuit/baking mix
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
2 eggs, lightly beaten
2 cups shredded zucchini
2 tablespoons butter

Steps:

In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. , In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.