---

Details

• Servings: 4
• Serving Size: 2 pancakes

---

Ingredients

• 2 eggs
• 1 1/2 Tbsp olive oil
• 1/2 cup skim milk
• 1 1/2 cups self-rising flour
• 2 oz chopped smoked salmon
• 2 large zucchini, roughly grated
• 1 Tbsp chopped fresh dill plus dill sprig, for garnish
• Black pepper to taste
• 1/4 cup fat free sour cream plus sour cream, for garnish

---

Preparation

1. In a large bowl, combine eggs, olive oil and milk, and stir until blended. Add flour and whisk until smooth. Stir in smoked salmon, zucchini, dill and black pepper to taste.
2. Coat a large skillet or griddle with nonstick cooking spray and heat over medium heat.
3. Pour batter by rounded tablespoonfuls onto skillet and cook 2 to 3 minutes, or until bubbles appear on top.
4. With a spatula, flip pancakes and cook another 2 to 3 minutes, or until lightly browned. Remove from skillet and keep warm. Repeat with remaining batter, coating skillet with nonstick cooking spray between each batch.
5. Serve warm garnished with a dollop of sour cream and dill sprig.

Nutrition Facts

Calories	311
Total Fat	9g
Sat Fat	2g
Cholesterol	98mg
Sodium	367mg
Total Carbs	43g
Fibers	3g
Proteins	13g