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| Nutrition
per Serving: |
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| Calories |
110 |
| Total
Fat |
7
g |
| Saturated
Fat |
3.5
g |
| Cholesterol |
80
mg |
| Carbohydrates |
9
g |
| Protein |
4
g |
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For
this recipe use House
Tofu Shirataki Noodles
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 To
Recipe List |
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| INGREDIENTS: |
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 1
x 8 oz. package House Tofu Shirataki Noodles |
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2
large eggs, beaten |
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½
cup biscuit mix |
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½
tsp. salt
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¼
tsp. pepper |
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¼
cup green onions or scallions, chopped |
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2
cups zucchini, shredded |
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2
Tbsp. butter or oil |
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| MAKES
SIX SERVINGS |
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| PREP
TIME: 15 minutes COOK TIME: 15 minutes |
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DIRECTIONS:
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Prepare noodles according to package directions, below.
Cut into 2-3 inch lengths.
Combine eggs, biscuit mix and seasoning in a bowl. Stir in noodles,
green onions and zucchini.
Heat a flat skillet over medium heat, add one Tbsp. butter. When hot,
scoop 1/3 cup mixture at a time onto the skillet, as for pancakes.
Cook until underside is golden. Flip over and cook the other side.
Place on a platter and keep warm.
Make more pancakes with remaining butter and batter mixture.
Makes about six 4-inch pancakes.
Serve with a dollop of sour cream or salsa if
desired.
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