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Zucchini Pancakes
INGREDIENTS:
1 x 8 oz. package House Tofu Shirataki Noodles
2 large eggs, beaten
½ cup Carbquik mix
½ tsp. salt
¼ tsp. pepper
¼ 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
1 x 8 oz. package House Tofu Shirataki Noodles
2 large eggs, beaten
½ cup Carbquik mix
½ tsp. salt
¼ tsp. pepper
¼ 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
