C rolled oats
pinch of salt and ground pepper
tsp minced garlic
tsp extra-virgin olive oil
In a large bowl, mix together eggs, whites, and rolled oats. Grate the zucchini and onion into a separate bowl, then stir in the parsley, black pepper, salt, and garlic. Combine this with the egg-oats mixture. Coat a large skillet with non-stick spray, then pour the olive oil into it. Heat the skillet to medium, then add 1/2 cup of the mixture to the pan and spread it with the back of a spoon to create a 6-inch pancake. Cook for 3 to 4 minutes before flipping the pancake and cooking the other side for 3 to 4 minutes, or until golden brown. Repeat with rest of batter.