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Zucchini pancakes recipe

Rosalind Scutt
Monday, March 26, 2012

Heart healthy recipe

No need for high fat butter or syrup with these flavorful zucchini pancakes with smoked salmon. Pair them with a tossed salad for a heart healthy brunch or light lunch.


  • 2 eggs
  • 1 1/2 Tbsp olive oil
  • 1/2 cup skim milk
  • 1 1/2 cups self-rising flour
  • 2 oz smoked salmon, chopped
  • 2 large zucchini, roughly grated
  • 1 Tbsp chopped fresh dill plus sprigs for garnish
  • Black pepper
  • 1/4 cup fat free sour cream for garnish
  • Preparation

    • In a large bowl, combine eggs, olive oil and milk, and stir until blended. Add flour and whisk until smooth. Stir in smoked salmon, zucchini, dill and pepper (to taste).
    • Coat a large skillet or griddle with nonstick cooking spray and heat over medium heat.
    • Pour batter by rounded tablespoonfuls onto skillet and cook 2 to 3 minutes, or until bubbles appear on top.
    • With a spatula, flip pancakes and cook another 2 to 3 minutes, or until lightly browned. Remove from skillet and keep warm. Repeat with remaining batter, coating skillet with nonstick cooking spray between each batch.
    • Serve warm garnished with a dollop of sour cream and dill sprig.

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