Make 4 pancakes, each about 4 inches
1 small (6 inch) zucchini, shredded, skin on (approximately 1 1/3 cup)
2/3 cup shredded cooked potatoes (approximately 5 ounces)
2 large eggs, lightly beaten
2 Tablespoons Parmesan cheese
1/8 tsp black pepper
1. Gently mix together.
2. Pre-heat a non-stick skillet over medium and spray with cooking spray.
3. Divide batter into four portions (approximately 1/2 cup each.)
4. Fry until the edges begin to brown (4-5 minutes). Turn and continue until finished cooking.
Top with plain Greek yogurt, applesauce, or butter and maple syrup. Or serve at breakfast with a single fried egg on top of each pancake.
Sat Fat: 1.2g