Zucchini Pancakes
Serves 4
Time 15 min
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.
Special Diets:
Ingredients
- 1 1/4 cup buttermilk pancake and waffle mix
- 3/4 cup low-fat (1%) milk or unsweetened nondairy beverage
- 1/2 cup unsweetened applesauce
- 1 teaspoon grated lemon zest
- 1 tablespoon plus 4 teaspoons canola oil, divided
- 3/4 cup grated zucchini
- 1/4 cup chopped toasted walnuts
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: 2 pancakes, 290 calories (120 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 310mg sodium, 35g carbohydrates (1g dietary fiber, 7g sugar), 7g protein.
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.
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Ingredients
- 1 1/4 cup buttermilk pancake and waffle mix
- 3/4 cup low-fat (1%) milk or unsweetened nondairy beverage
- 1/2 cup unsweetened applesauce
- 1 teaspoon grated lemon zest
- 1 tablespoon plus 4 teaspoons canola oil, divided
- 3/4 cup grated zucchini
- 1/4 cup chopped toasted walnuts