Zucchini Shirataki Pancakes

20 mins (cooking 20)
13 ingredients
15 servings
Make sure you top with a salsa that has at least a bite and the yogurt [you can use sour cream also] I used it with a corn and black bean with mild peppers. This would also be good with a gravy over it. Also would sub for chinese style pancakes in recipe

Categories:  side-dish , <-30-mins , seasonal , taste~mood , quick , summer , squash , savory , vegetable , spring , time-to-make ,
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Serving Size (118.22 g)
Servings 15
Amount per Serving
Calories 73.23 Calories from Fat 23.67
% Daily Value *
Total Fat 2.63g 60.68%
Saturated Fat 0.55g 41.18%
Trans Fat 0.0g %
Cholesterol 45.11mg 225.56%
Sodium 68.85mg 43.03%
Total Carbohydrate 5.1g 25.52%
Dietary Fiber 1.07 g 64.39%
Sugars 2.3 g %
Protein 8.55g 256.6%
Vitamin A 940.5IU% Vitamin C 25.88mg%
Calcium 139.38mg% Iron 2.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shirataki noodles, dry pancake mix, seasoning mix, fresh ground pepper, diced fresh mushrooms, salsa, nonfat plain yogurt