Certainly! Here’s a revised version of the Weight Watchers recipe for Zucchini Carrot Pancakes, along with nutrition information and points:

Zucchini Carrot Pancakes

Ingredients:

  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1/4 cup whole wheat flour
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Cooking spray

Instructions:

  1. In a large bowl, combine grated zucchini, grated carrot, whole wheat flour, grated Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are combined.
  2. Heat a non-stick skillet or griddle over medium heat and spray with cooking spray.
  3. Drop spoonfuls of the zucchini-carrot mixture onto the skillet, spreading them into rounds using the back of a spoon to flatten slightly.
  4. Cook for 3-4 minutes on each side, or until pancakes are golden brown and cooked through.
  5. Remove pancakes from the skillet and serve warm. Optionally, serve with a dollop of Greek yogurt or a side salad.

Nutrition Information (per serving, makes about 6 pancakes):

  • Calories: Approximately 70
  • Total Fat: 2g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 110mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 4g

Weight Watchers Points:

  • This recipe would typically be around 2-3 Weight Watchers points per serving (about 2 pancakes), depending on the specific ingredients used and their quantities. Points can vary, so it’s best to calculate based on the exact ingredients and amounts you use.

These Zucchini Carrot Pancakes are a nutritious and delicious way to enjoy vegetables in a pancake form. They make for a satisfying breakfast or light meal. Adjust seasoning and toppings according to your preferences!