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.
- 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.
Tips & Notes
- 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.
Per serving: 300 calories; 15 g fat (5 g sat, 7 g mono); 89 mg cholesterol; 34 g carbohydrates; 5 g added sugars; 10 g protein; 4 g fiber; 369 mg sodium; 311 mg potassium.
Nutrition Bonus: Iron (28% daily value), Calcium (21% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 1/2 medium-fat meat, 3 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- July/August 2013