Hungry Girl Recipe: Noodlicious Zucchini Pancakes!

2 x 8 oz. pkgs. House Tofu Shirataki Noodles 4 egg whites 1 cup Crum Creek Pancake Mix (regular pancake mix can be substituted) 1 tsp. salt 3/4 cup green onions (scallions), chopped 4.5 cups zucchini, shredded 1 cup finely sliced fresh mushrooms Rinse noodles well and cut into 2-3 inch pieces. Next, combine egg whites, Crum Creek pancake mix and salt in a bowl. Stir in noodles, green onions, mushrooms and zucchini. Place skillet over medium heat, and coat with non-stick cooking spray. When hot, scoop 1/3 cup of the mixture (per pancake) onto the skillet. Cook until underside is golden, then flip and cook the other side. Continue until all the batter is gone. Makes 15 4-inch pancakes. Serve with a dollop of fat free sour cream or even some salsa. Yum! Courtesy of Hungry Girl