Savory Zucchini Oat Cakes 1

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! πŸ™‚ 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!! πŸ˜‰ 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! πŸ™‚

Savory Zucchini Oat Cakes 4

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!

Savory Zucchini Oat Cakes 3

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!! πŸ˜‰

Savory Zucchini Oat Cakes 2

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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?

23 Comments
  • wonderful! a must try! i love your site! so upbeat and inspiring-my friend hedda turned me onto it and i am forever grateful! rock and cook on, girl! xo
    July 12, 2013
  • Amy
    Looks so great! What's Vega parm?!
    July 12, 2013
  • These are a great idea to make for my son who is getting pickier everyday! Sneaking in those veggies is one of the only ways I can get him to eat them lately. So new ideas are always helpful :-)
    July 12, 2013
  • awesome!! I'm a sweet breakfast kinda gal but every once and a while I crave savoury, these would be perfect! Or for dinner too of course ;)
    July 12, 2013
  • I love savory!! Butter me up some of those, please. <3
    July 12, 2013
  • Brooke
    I rarely crave savory for breakfast, but I'm thinking these would be amazing for lunch too! Or even as a snack ;). But next time I have a savory breakfast craving, I know what I"m making!
    July 12, 2013
  • They look so good! I've never heard of vega parm before.
    July 12, 2013
  • W
    Hi, this might sound strange, but would this work as a loaf or muffins? Thanks (I'd have to skip the vega parm but I don't think that'd affect the recipe).
    July 13, 2013
  • I want mine to look like yours!!! ;) I plan to find AC this weekend & find some balance! :) Hope you had a good weekend!!! :)
    July 13, 2013
  • Lisaking
    Sounds Amazing! Made the Brocooli Slaw last Thursday and LOVED IT! Thanks for all the great healthy recipes!
    July 15, 2013
  • this sounds great! finally,a savory pancake I can't wait this weekend!!! one question Sarah whats vega parm?
    July 17, 2013
  • warren
    lol found my own answer on this site. veg parm = vegetarian parmesan-style cheese
    July 17, 2013
  • Oh my gosh, YES, these dunked in ketchup sound amazing! I love oat cakes, I love zucchini, I love anything in pancake-shape (and that can be cooked quick and easy, pancake-style). My zucchini plants crapped out on me, but I still have tons of yellow squash, and that's basically the same thing anyway!
    July 19, 2013
  • Dawn
    I made these using almond flour instead of oat flour. They are so delicious
    July 29, 2013

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