21DSD Veggie Pancakes - 21DSD pg 97
Place zucchini or carrots in the center of a large piece of cheesecloth or a mesh fabric bag, then bundle up the fabric around the vegetable, twist, and squeeze out any excess water.
In a large mixing bowl, combine the eggs, garlic, salt and pepper; the sift in the coconut flour and mix well. Stir in the vegetables.
In a large skillet, heat the ghee, coconut oil or bacon fat over medium-low heat. Using a 1/4-cup measure, place the vegetable mixture into the hot skillet and cook for 3 to 4 minutes. Gently flip the pancakes and cook for 3-4 minutes on the other side. Repeat with the remaining vegetable mixture.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 228 | ||
Calories from Fat: 166 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 396.6mg | 122 % | |
Sodium 136.6mg | 5 % | |
Potassium 204.8mg | 5 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 1.9g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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