3 cups shredded zucchini (3 medium-sized zucchini, skin on)
1/2 cup almond meal
1 cup grated hard cheese like provolone, Swiss or Monterey Jack
1-2 tablespoons onion, finely chopped
1 small clove garlic, minced
1 teaspoon coarse salt
Pepper to taste
1 tablespoon unsalted butter
Dollop of sour cream
1-2 chive sprigs, finely minced
Grate the zucchini and put in a colander to drain. Cover the grated zucchini with a paper towel and apply pressure with your hands to squeeze additional moisture out. Set aside. Prepare onion and garlic and set aside. Grate the cheese and set aside. Put eggs in a medium-sized bowl and whisk until well beaten. Add salt, pepper, cheese and almond meal and whisk again until well blended. Add zucchini, onion and garlic and mix again until veggies are evenly coated with egg mixture.
Turn griddle on to high heat. Use paper towel to coat the surface of the griddle with 1 tablespoon of butter. Use a 1/2 cup to measure out pancake portions. Pour measured zucchini mixture onto griddle and use the back of the measuring cup to flatten into a pancake shape. Allow to cook for at least 3-4 minutes until the pancake sets and cake begins to brown. Do not attempt to flip until the mixture sets. Flip and brown the other side until desired browning and doneness is achieved.
Serve with a small dollop of sour cream and a few chives on top of each cake. Serve 2 or 3 pancakes per person. Uneaten cakes can be covered and stored in refrigerator for 3 days.
In my work as a sugar-free expert, I routinely taste, review and recommend a wide variety of sugar-free products. The no-calorie sweetener called Splenda (generic name is sucralose) gets a no apology one-thumb up review from me. I personally use Splenda every day of my life, and I’m not sick or dead yet. Note that I have not been asked or paid by McNeill Nutritionals, the product manufacturer, to make ... Read More
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