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!
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.
Freezer Instructions
Freeze For Later: Cook pancakes according to recipe instructions. Place pancakes on cooking sheet in a single layer to freeze them. When solid, you can transfer to pancakes to a freezer safe bag or container. Freeze for up to 3 months.
Prepare From Frozen: Pull out as many pancakes as you need. Thaw in refrigerator overnight or warm in microwave for a brief time.
Notes/Tips
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: 1 pancake | Calories: 78 kcal (4%) | Carbohydrates: 7 g (2%) | Protein: 3 g (6%) | Fat: 5 g (8%) | Cholesterol: 28 mg (9%) | Sodium: 96 mg (4%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
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