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Zucchini Bread Breakfast Pancakes

http://www.eatingwell.com/recipes/zucchini_bread_breakfast_pancakes

From EatingWell:  July/August 2013

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

Ingredients

Preparation

  1. Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
  2. 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.
  3. 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.

Nutrition

Per serving : 300 Calories; 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

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 1/2 medium-fat meat, 3 fat

Tips & Notes