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Zucchini Bread Breakfast Pancakes

July/August 2013

Your rating: None Average: 4.1 (26 votes)

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.


Makes: 5 servings, 2 pancakes each

Serving Size: 2 pancakes each

Active Time:

Total Time:

Ingredients

  • 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

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.

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.

Nutrition

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


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Recipe Categories

Preparation/ Technique
Saute
Meal/Course
Breakfast
Brunch
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Main Ingredient
Vegetarian, other
Publication
July/August 2013
20 minute dinner recipes
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