Savory Zucchini Oat Cakes
Serves: 1 (about 5 cakes)
Happy Friday! I hope you had a great week! Are you excited it’s finally the weekend? I know I definitely am! 
It looks like we will be having some great weather too, which is awesome! I need to get in a big dose of Vitamin D!! ? But before we all run out into the sunshine, I wanted to share this recipe with you. I don’t know how I managed to over look this one, but I was searching through some files and found it hanging out! The recipe was written on April 23!!! I couldn’t believe it! And the worst part is, I have made these sooo many times since then and still hadn’t realized that I never shared this with you! So, here is one from the archives that is perfect for those summer zucchini! I hope you enjoy and have a fabulous weekend!
Fit Ingredients
- 2 1/2 tbs (20g) oat flour
- 2 tsp (4g) coconut flour
- 1/2 tsp baking powder
- 1 tsp Vega Parm
- 1/8 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp black pepper
- salt, optional
- 1 large egg
- 1 egg white
- 3/4 c (80g) zucchini, shredded
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- non stick pan
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Directions
1. Mix your egg, egg white and zucchini in a bowl.
2. Mix in the remaining ingredients.
3. Heat your non stick pan over medium heat.
4, Drop batter into the pan in 2 tbs portions.
5. Cook 3-4 minutes or until small bubbles begin to form.
6. Flip the cake over and cook for an additional 2-3 minutes or until golden.
7. Repeat with the remaining batter.
8. Serve!
Holy amazing savory cakes!! These things rock! They are so good I made them for breakfast 3 days in a row….no joke!! I topped them with some mashed avocado 2 days and dipped them in some steels ketchup another day! When craving pancakes and savory food…..MAKE THESE!! ?
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Nutrition: (for the entire recipe, about 5 cakes)
Calories: 212.9, Protein: 14.4g, Carbs: 19.7g, Fat: 8.1g (2g Saturated), Sodium: 160mg, Fiber: 4g (Net Carbs: 15.7g)
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*Do you like savory or sweet breakfast better? (I like a combination ;))
*Do you have any plans for the weekend?
*What was the last thing you ‘found’ by accident?