We learned this week that our son Luke has developed Type I Diabetes. While Luke seems to be taking the diagnosis in stride, this of course, has his mother and I struggling to learn how our lives will all be changed. I am now starting to adjust my recipes for low carb, high protein meals. This will be an ongoing exeriment which will, no doubt, bring both successes and failures. Though, I have always tried to prepare heathy dishes, most of them were high in carbohydrates. This will be the first of my posts of recipes directed toward a healthy diet for diabetics.
Ingredients
1 large Zucchini (Grated)
1 Carrot Grated
2 tbsp Flaxseed
2 tbsp Amaranth Flour (I used Rajagaro flour which is available at Indian grocers)
2 Eggs
Walnut or Coconut oil for frying
Begin by grinding Flaxseed to a fine powder. Lightly beat eggs in a bowl. Add other ingredients and stir to combine, mixture will be wet but will come together when cooking. Allow mixture to sit for 5 minutes before frying. Scoop 1/2 cup at a time onto a frying pan or griddle over medium heat. Fry for two to three minutes per side.
Those zucchini pancakes look tasty. I never thought of using Amaranth flour. Thanks for posting. I don't see any salt or pepper in the recipe - any reason why? Also did you eat the pancakes by themselves or with a condiment or chutney?
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