(50 Calories, <0.5g Fat, 8 Carbs, 1.2g Fiber, 4g protein - 1 WW point)

Noodle-packed zucchini pancakes...Yum!

Ingredients:

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 Tbsp. 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!