Brunch

Zucchini Pancakes is for Breakfast.

Zucchini Pancakes takes 10 minutes to prepare.

Zucchini Pancakes takes 10 minutes to cook.

Zucchini Pancakes makes 2 servings.

The ingredients for Zucchini Pancakes are:

2 T. Heavy Whipping Cream
1 T. Coconut Oil
3 T. Canola Oil
3 Large Eggs
3 oz. Almond Milk, Unsweetened Vanilla
3/4 Cup Wheat Bran
1 t. Baking Powder
1/2 t. Salt
1 t. Cinnamon
3 t. Stevia in the Raw
1 cup zucchini - shredded

Here is how you make Zucchini Pancakes:

Melt coconut oil in the microwave, add all other wet ingredients and stir together. Add dry ingredients and stir, then add wheat bran and stir until well mixed. Shred zucchini and mix in last. Let mixture stand for several minutes to blend together. If mixture seems too dry, add a little more almond milk. Pre-heat griddle or pan, divide into 6 pancakes. Make sure to spread them out so they cook evenly. Cook until lightly browned before carefully turning and cook the second side. Make sure to cook thoroughly so they are not wet inside. Serve with butter and a small amount of maple syrup or your favorite topping. Delicious!! The nutritional info does not include any toppings or the butter. Serving Size: Makes 2 Servings of 3 - 5" pancakesNumber of Servings: 2Recipe submitted by SparkPeople user SWEETNSASSYTOO.

The nutritional information for Zucchini Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 480.0

• Total Fat: 42.0 g
• Cholesterol: 299.6 mg
• Sodium: 975.5 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 11.8 g
• Protein: 14.1 g

The dietary needs meet for Zucchini Pancakes is Low Carb