Ingrédients pour Zucchini Shirataki Pancakes
- Tofu Shirataki Noodles
- Egg Whites
- 1 cup low-carb pancake mix (or homemade)
- Mrs. Dash Seasoning Mix
- Fresh Ground Pepper
- Onions
- 1 medium zucchini (about 1 cup chopped)
- Fresh Mushrooms
- Your favorite salsa (corn and black bean salsa recommended)
- Nonfat Plain Yogurt
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Comment préparer Zucchini Shirataki Pancakes
- Rinse 8 ounces of shirataki noodles thoroughly and cut into 2-3 inch pieces.
- Prepare your pancake batter: You can use 1 cup of your favorite pre-made low-carb pancake mix OR prepare your own homemade mix (recipe not included).
- Heat a large, non-stick skillet (cast iron recommended) over medium-high heat. Lightly spray with vegetable cooking spray.
- Add the shirataki noodles to the hot skillet and cook for 3-5 minutes, stirring occasionally.
- Add 1/2 cup chopped green onions, 1/2 cup sliced mushrooms, and 1 medium zucchini (about 1 cup chopped) to the skillet. Cook until the vegetables are softened and slightly browned (about 5-7 minutes).
- Reduce heat to medium if necessary to prevent burning.
- In a separate bowl, whisk together 2 large egg whites (or 1/4 cup egg beaters), the prepared pancake mix, a dash of salt, and a dash of black pepper.
- Add the cooked noodle and vegetable mixture to the batter and stir well to combine.
- Lightly spray the skillet with cooking spray.
- Pour 1/3 cup of the batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Gently lift with a spatula to check for doneness.
- Repeat steps 9-10 until all batter is used. Lightly respray the skillet between pancakes as needed.
- Serve immediately topped with your favorite salsa (corn and black bean salsa recommended), a dollop of plain Greek yogurt or sour cream, and optional gravy.
- Makes approximately 15 four-inch pancakes. Note that larger pancakes will result in fewer pancakes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
1g
Carbs
6g
