Breakfast

Zucchini Bread Pancakes is for Breakfast.

Zucchini Bread Pancakes takes several minutes to prepare.

Zucchini Bread Pancakes takes several minutes to cook.

Zucchini Bread Pancakes makes 10 servings.

The ingredients for Zucchini Bread Pancakes are:

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

Here is how you make Zucchini Bread Pancakes:

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. 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.Serving Size: Makes 10 pancakesNumber of Servings: 10Recipe submitted by SparkPeople user CNAHORVATH5.

The nutritional information for Zucchini Bread Pancakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 121.0

• Total Fat: 4.0 g
• Cholesterol: 45.1 mg
• Sodium: 87.2 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 0.7 g
• Protein: 3.8 g