Zucchini Pancakes
These whole grain pancakes are full of nutrition and flavor! Use up some garden fresh zucchini and your family will gobble these up!
Servings: 12 pancakes
Calories: 78kcal
Ingredients
- 1 1/2 cups whole grain pancake mix like Arrowhead Mills Multigrain
- 1 tablespoon cinnamon
- 1 cup plus 2 tablespoons milk
- 1 cup finely shredded zucchini
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons oil I used coconut oil
Instructions
- Heat a pan over medium-low heat. Grease with cooking spray (I used coconut oil).
- Stir together all ingredients in a medium to large-sized bowl just until combined and lumps disappear.
- Scoop about 1/4 cup batter per pancake. Cook on one side until bubbles begin to form around the edges (about 2 minutes). Flip and cook on the other side for about a minute or two more, until cooked through.
- Serve with real butter and real maple syrup.
Notes
How to Store Pancakes: Completely cooled pancakes will last in the refrigerator for 2-3 days if separated by parchment paper and sealed tightly. For longer storage, use our freezing instructions.
Nutrition
Serving: 1pancake | Calories: 78kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Cholesterol: 28mg | Sodium: 96mg | Fiber: 1g | Sugar: 1g