Zucchini Pancakes with Feta, Walnuts and Oregano
7.7g
Net Carbs
18.5g
Protein
18.0g
Fat
4.1g
Fiber
270
Calories
Ingredients:
- 1/3 tablespoon Oregano, dried
- 3 ounces Feta Cheese
- 1/3 cup Parsley
- 2 medium Zucchinis
- 1/2 teaspoon Salt
- 3 medium (4-1/8" long) Scallions or Spring Onions
- 3 large Eggs (Whole)
- 1/3 cup chopped English Walnuts
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Black Pepper
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- Shred zucchini. In a colander, toss zucchini with salt and let stand 30 minutes to drain excess water. Press zucchini with the back of a spoon and then blot between paper towels. Place in a medium bowl. Dice the onions.
- Add diced green onions, eggs, baking mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts. Turn oven to a warm setting (low temperature).
- Heat a non-stick skillet over medium to medium-high heat and brush with oil. For each pancake, use 1 heaping tablespoon, and spread flat in pan, making four pancakes at a time, cooking about 3 minutes per side, until golden brown.
- Transfer to a baking sheet and place in oven to keep warm while preparing remaining pancakes. Each serving is about 4 pancakes.
