I know the name sounds strange, but if you like zucchini bread you should really try Vicki Cash’s pancakes.

Yield: 3 servings. The carb count will vary with the brand of low-carb bake mix you use, but figure about 5 grams of usable carbs and about 20 grams of protein.

INGREDIENTS

• 3 eggs (or 2 eggs and 2 egg whites)
• 2 tablespoons half-and-half
• 1/4 cup canola oil
• 2/3 cup low-carb bake mix
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 small zucchini, shredded (1 to 1 1/2 cups)

INSTRUCTIONS 

1. Mix the eggs, half-and-half, canola oil, bake mix, cinnamon, salt, and nutmeg together until no longer lumpy.
2. Mix in the shredded zucchini and let the batter sit for 5 minutes.
3. While the batter sits, spray a nonstick griddle or skillet with canola cooking spray and place it over medium-high heat.
4. Pour the batter onto the griddle about 1/4 cup at a time.
5. Flip the pancakes when their edges are slightly brown and cook thoroughly on both sides.
6. Serve with butter or pureed berries or peaches.