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Put a healthy twist on a breakfast favorite with this Zucchini Pancakes Recipe.
CATEGORY
Batters
DIFFICULTY
Beginner
YIELD
8 pancakes
TOTAL TIME
25 mins
Ingredients
• 80 ml Milk
• 250 g Zucchini (diced)
• ¼ tsp Salt
• 3 Eggs (large)
• 50 g Sugar (granulated)
• ¼ tsp Allspice (ground)
• 60 g All-Purpose Flour
• 2 tsp Baking Powder
Directions
- Place milk, zucchini, egg, salt, sugar, cinnamon, and ground allspice into the blender container.
- Turn the machine on and start blending on the slowest configuration and gradually increase the speed to medium setting.
- Blend for 20 seconds.
- Open the container lid and add the flour and baking powder.
- Blend for 10 seconds or until mixed.
- Pour the batter on the hot griddle and bake.
For lesser green intensity in the pancakes, peel the zucchini first before adding it into the batter.
Nutrition Facts
8 pancakes servings per container
Serving size 1 pancake
Amount per serving
Calories 131
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 25mg 9%
Sodium 172mg 8%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 8g
Includes g Added Sugars 0%
Protein 7g
Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.
The % Daily Value (DV) tells you how much a nutrient in a serving of
food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.