This zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast. If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.
5 servings, 2 pancakes each
Active Time: 35 minutes |
Total Time: 35 minutes
2 cups shredded zucchini
1 1/4 cups white whole-wheat flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice blend
1/4 teaspoon salt
2 large eggs
1 cup plus 2 tablespoons low-fat milk
2 tablespoons melted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 cup toasted pecans (see Tip), chopped
Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.
Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.
Per serving :
15 g Fat;
5 g Sat;
7 g Mono;
89 mg Cholesterol;
34 g Carbohydrates;
10 g Protein;
4 g Fiber;
369 mg Sodium;
311 mg Potassium
Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.