Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
35 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.

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  • 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

Tip: 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 Facts

2 pancakes
300 calories; protein 9.9g; carbohydrates 33.9g; dietary fiber 4.4g; sugars 9.6g; fat 15.1g; saturated fat 4.6g; cholesterol 89.4mg; vitamin a iu 443.9IU; vitamin c 7.3mg; folate 24.4mcg; calcium 210.4mg; iron 5.1mg; magnesium 30.5mg; potassium 310.8mg; sodium 369.5mg; thiamin 0.1mg; added sugar 5g.

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

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