Zucchini and Soy Cheese Pancakes
2 cup(s), coarsely grated
regular soy cheese
2 oz, grated (about 1/2 cup)
2 Tbsp, minced
whole-grain wheat flour
⅛ tsp, or to taste
⅛ pinch, or to taste
plain soy yogurt
- Stir all ingredients but yogurt together in a medium bowl. (Note: Soy products can be found in your supermarket’s dairy case or at a health food store.)
- Coat a large, nonstick skillet with cooking spray; warm over medium-high heat.
- Measure 1/4-cup batches of batter onto skillet and spread batter to create thin 3-inch pancakes. Let cook on each side about 2 minutes, until firm and browned; set aside, cover to keep warm and repeat with remaining batter.
- Top pancakes with yogurt and serve. Yields about 3 pancakes and 1/4 cup of yogurt per serving.