Zucchini Pancakes

Zucchini Pancakes

Serves 4
Transform pancakes into nutrient-packed breakfast treats with a few simple additions to the batter, including zucchini and walnuts. Top with a drizzle of maple syrup, warm applesauce or a dollop of yogurt.
Ingredients: 
  • 1 1/4 cup buttermilk pancake and waffle mix
  • 3/4 cup lowfat (1%) milk or unsweetened non-dairy beverage
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon grated lemon zest
  • 1 tablespoon plus 4 teaspoons 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, lemon zest and 1 tablespoon of the oil 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, pour 1/4 cup batter into the skillet for each pancake and cook until bubbles form on the top, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more, or until golden brown.  

Repeat with remaining batter and oil to make 8 or 9 pancakes total.
Nutritional Info: 
Per Serving: Serving size: 2 pancakes, 290 calories (120 from fat), 13g total fat, 1.5g saturated fat, 310mg sodium, 35g carbohydrates, (1 g dietary fiber, 7g sugar), 7g 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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