Zucchini Pancakes

Zucchini Pancakes

Serves 4

Transform pancakes into nutrient-packed breakfast treats with these simple additions. Top with a drizzle of maple syrup, warmed applesauce or a dollop of yogurt.

Ingredients: 
  • 1 1/4 cup buttermilk pancake & waffle mix
  • 3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
  • 1/2 cup unsweetened applesauce
  • 1/4 cup toasted wheat germ
  • 1 teaspoon freshly grated lemon zest
  • 3 tablespoons expeller-pressed canola oil, divided
  • 3/4 cup grated zucchini
  • 1/4 cup chopped toasted walnuts
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Method: 

In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ, zest and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.

Nutritional Info: 
Per Serving:Serving size: 2 pancakes, 330 calories (150 from fat), 17g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g carbohydrate (3g dietary fiber, 8g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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