WW Zucchini Pancakes

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Crispy on the outside and tender within, these WW Zucchini Pancakes are a good solution if you want to add extra vegetables to your daily meals or a satisfying and refreshing way to start your day. They are full of exciting flavors of garlic, onion, and grated zucchini. They are a good source of low-calorie meals with high nutrition, keeping the ingredients balanced according to Weight Watchers’ limitations. These WW Zucchini Pancakes are not heavy pancakes like other traditional fritters or pancakes; rather, they are wholesome and nutritional, giving you the ideal feeling of a regular pancake.

STATS:

  • Calories: 85 kilocalories
  • Prep time: 10 minutes
  • Serving size: 2 pancakes
  • Cook time: 10 minutes
  • Cuisine: American
  • Total time: 20 minutes
  • Course: Breakfast / Snack
  • Diet: Weight Watchers
  • Serving: 4

EQUIPMENT:

  • Grater or food processor
  • Spatula
  • Mixing Bowl
  • Non-stick skillet
  • Clean kitchen towel

INGREDIENTS:

  • 2 medium zucchinis (grate them)
  • 1 large egg
  • ¼ cup of whole wheat flour
  • 2 tbsp of fat-free Parmesan cheese
  • 1 small onion (chop finely and grate it)
  • ¼ tsp of black pepper
  • 1 garlic clove (mince it)
  • ¼ tsp of salt
  • ½ tsp of baking powder
  • One teaspoon of olive oil or non-stick cooking spray

INGREDIENT NOTES:

ZUCCHINI:

  • We use zucchini in this recipe as it serves as the main ingredient and is also rich in vitamin C and fiber. Alternatives can include yellow squash or grate some carrots instead.

EGG:

  • This has protein in it, and using it in the zucchini pancakes helps maintain the shape when cooking and in binding the pancake mixture.

WHOLE WHEAT FLOUR:

  • Adding whole wheat flour to the pancakes gives them a slightly chewy feeling and makes them firm. This is also useful in absorbing moisture. Alternatives can include almond flour or gluten-free oat flour, keeping in mind that the almond flour might provide a nutty flavor and might require you to bind the mixture even more, whereas oat flour can give a softer texture.

FAT-FREE PARMESAN CHEESE:

  • Without any extra calories, this fat-free Parmesan cheese can give the pancakes a cheesy, rich flavor. You might skip this to make the recipe completely dairy-free or add nutritional yeast as a vegan alternative.

ONION & GARLIC:

  • Garlic helps in reducing any requirement for extra salt, while onion balances out the light zucchini. Green onions and garlic powder can be alternatives for both ingredients.

BAKING POWDER:

  • This helps in giving the pancakes a light texture that also causes them to be. A pinch is usable as an alternative if using baking soda or just some drops of lemon juice instead.

SALT:

  • We use salt in this recipe to improve all flavors. Use salt that is low-sodium as a substitute.

BLACK PEPPER:

  • It adds a bit of spice and helps balance out zucchini’s soft texture. Paprika or white pepper might be considerable options as alternatives.

NON-STICK COOKING SPRAY OR OLIVE OIL:

  • These help in making the pancake crisp. It also helps in avoiding putting any extra fats. You can air fry these pancakes or bake them to completely omit the oil.

INSTRUCTIONS:

  1. First step is to grate the zucchinis and press them tightly to remove any extra liquid with the help of a clean kitchen towel.
  2. Now add pepper, salt, baking powder, fat-free Parmesan cheese, flour, garlic, onion, egg, and zucchini in a mixing bowl and keep mixing them till they are properly blended.
  3. Warm the non-stick skillet on medium heat and add cooking spray, spraying it lightly.
  4. Use 2 tablespoons of pancake batter and place it in the skillet.
  5. Flatten the batter lightly with the use of a spatula.
  6. Cook the pancake from each side for three to four minutes till it starts to become crispy and golden brown.
  7. Repeat this method with the remaining pancake batter.
  8. Serve them warm.

SERVING SUGGESTIONS:

  • To top these pancakes, you can make use of non-fat Greek yogurt.
  • For an even more balanced meal, you can pair these pancakes with a side salad.
  • Adding freshness to these pancakes with some squeezed lemon or a light sprinkling of parsley is a good option.

TIPS:

  • To avoid any feeling of soggy pancakes, make sure to take out the moisture from the zucchinis well by squeezing them properly.
  • For a no-oil option, you can air fry these pancakes.
  • If you want to make an appetizer or even a quick snack, you can make them in cupcake form as well.

STORAGE INFORMATION:

FRIDGE:

  • You can put the zucchini pancakes in the fridge for 3 days in an airtight container. Use a skillet or an air fryer to heat them again.

FREEZER:

  • Place these pancakes in the freezer, and they can last for about 2 months. Stack them between parchment sheets and heat them again, directly reheat from frozen form.

FAQs:

Can I bake these pancakes rather than frying?

  • Bake at 200°C for about fifteen to twenty minutes while flipping them every half hour.

How to make this recipe vegan?

  • Add flax egg instead of a normal egg and substitute nutritional yeast for the fat-free Parmesan cheese.

Can I make them even crispier?

  • Yes, just make sure to take out the liquid from the zucchinis properly and avoid putting too much batter on the skillet while cooking.

NUTRITIONAL INFORMATION:

Calories: 85 kilocalories
Net carbs: 7 grams
Iron: 0.7 grams
Total carbs: 9 grams
Vitamin A: 180 IU
Fiber: 2 grams
Calcium: 45 milligrams
Protein: 6 grams
Serving size: 2 pancakes
Sodium: 190 milligrams
Serving: 4
Potassium: 230 milligrams
Weight Watcher Points: 2 points