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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.


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2:17AM PDT on Sep 20, 2014


1:12AM PDT on Aug 27, 2014

these are epic

1:01AM PDT on Aug 27, 2014


12:38AM PDT on Aug 27, 2014

superbly done

1:18AM PDT on Aug 25, 2014

epic !

12:46AM PDT on Aug 25, 2014

super yummy

11:34PM PDT on Aug 21, 2014

even better

11:18PM PDT on Aug 21, 2014

yummy pancakes

3:56AM PDT on Aug 6, 2014

love the zucvhini pancakes

8:57PM PDT on Jul 23, 2014

Thank You Sara - mmm good pancakes! - passed this recipe on also.

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