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Zucchini Pancakes

Zucchini Pancakes
INGREDIENTS:
1 x 8 oz. package House Tofu Shirataki Noodles
2 large eggs, beaten
cup Carbquik mix
tsp. salt
tsp. pepper
cup green onions or scallions, chopped
2 cups zucchini, shredded
2 Tbsp. butter or oil


MAKES SIX SERVINGS


PREP TIME: 15 minutes COOK TIME: 15 minutes

DIRECTIONS: Prepare noodles according to package directions, below. Cut into 2-3 inch lengths.

Combine eggs, biscuit mix and seasoning in a bowl. Stir in noodles, green onions and zucchini.

Heat a flat skillet over medium heat, add one Tbsp. butter. When hot, scoop 1/3 cup mixture at a time onto the skillet, as for pancakes.

Cook until underside is golden. Flip over and cook the other side.

Place on a platter and keep warm.

Make more pancakes with remaining butter and batter mixture.

Makes about six 4-inch pancakes.

Serve with a dollop of sour cream or salsa if desired