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.
Zucchini Bread Breakfast Pancakes
Serves 5
Active time: 35 minutes
Total time: 35 minutes
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
Directions:
Put shredded zucchini in a clean kitchen towel, and squeeze to remove as much moisture as possible.
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.
Recipe 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 degrees, 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.
Recipe nutrition per serving: 300 calories; 15 grams fat (5 grams saturated, 7 grams monounsaturated); 89 milligrams cholesterol; 34 grams carbohydrate; 5 grams added sugars; 10 grams protein; 4 grams fiber; 369 milligrams sodium; and 311 milligrams potassium.
Nutrition bonus: Iron, 28 percent daily value, and calcium, 21 percent DV.
Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 1/2 medium-fat meat and 3 fat.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.