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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Zucchini-Feta Pancakes Recipe

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This recipe for Zucchini-Feta Pancakes is from CECA Member Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs whites
4 cups grated zucchini, packed coarsely
1 cup finely crumbled feta cheese
½ cup finely minced scallions
1 tablespoon finely minced fresh mint (or 1 teaspoon dried mint)
⅓ cup all-purpose flour
salt & pepper to taste
Directions:
Directions:
Beat egg whites until stiff. In a medium sized bowl combine the remaining ingredients. Fold egg whites into the mixture. Pour batter onto oiled hot griddle and cook as you would pancakes. Serve immediately, topped with honey, sour cream or yogurt
Personal Notes:
Personal Notes:
It's that time of year for non-stop zucchini! What do you do with all of it? This recipe is a perfect breakfast, lunch or dinner.

 

 

 

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