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Zucchini Pancakes

Zucchini Pancakes

These zucchini cakes are deliciously light and kid-friendly, too. You can put whatever type of cheese you like in them. I use feta, a nice complementary flavor with the zucchini. The original recipe comes from the HeartMath kitchen head chef, Lena’s mother. Serve them with sour cream, if you like.

8 small zucchini
5 eggs
bunch green onions, sliced
5 tablespoons feta, crumbled
2 tablespoons cornstarch
1 tablespoon flour
1 teaspoon sea salt
teaspoon granulated onion
6 tablespoons olive oil, for frying

  • Shred zucchini and place in bowl. Add remaining ingredients except for olive oil. Mix well.
  • Heat half the oil in frying pan until medium hot. Using a slotted spoon add a spoon of zucchini mixture into pan and pat down lightly to spread out. Cook until edges begin to puff and turn a light green, about 8 minutes or so depending on your heat. Flip pancake over and cook another 4 minutes or so and remove to drain on paper towels.
  • Continue to cook remaining batter in the same way, adding more oil to pan as needed.

Cooking time: 45 minutes

Serves: 6 to 8

Makes: 15, 3-4 inch patties

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

226 comments

+ add your own
12:30AM PDT on Jul 13, 2014

looks tasty :)

11:33PM PDT on Jul 12, 2014

pleasant 10+ !!!!!!!!!!!!

2:45PM PDT on Jun 21, 2014

It's amazing the recipes there are for so many different veggies. This is definitely a must try.

12:57AM PDT on May 20, 2014

beatuful work

12:35AM PDT on May 20, 2014

nice work!!

2:49AM PDT on Apr 12, 2014

pleasant ++

12:57AM PDT on Apr 11, 2014

nice treat

12:24AM PDT on Apr 11, 2014

i love zuchi pancakes

4:44AM PDT on Apr 4, 2014

great share

5:03AM PST on Jan 15, 2014

Thank You!

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