1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.
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|Serving Size: 1 Serving (1526g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2053 (67%)|
|Amt Per Serving||% DV|
|Total Fat 228.1g||304 %|
|Saturated Fat 71.6g||358 %|
|Monounsaturated Fat 109.3g|
|Polyunsanturated Fat 24.6g|
|Cholesterol 4352mg||1339 %|
|Sodium 3230.2mg||111 %|
|Potassium 2163.4mg||57 %|
|Total Carbohydrate 114.6g||34 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 108g|
|Protein 141.3g||202 %|
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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: 3043
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