Zucchini Pancakes

Put a healthy twist on a breakfast favorite with this Zucchini Pancakes Recipe.

CATEGORY
Batters

DIFFICULTY
Intermediate

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

  1. Place milk, zucchini, egg, salt, sugar, cinnamon, and ground allspice into the blender container.
  2. Turn the machine on and start blending on the slowest configuration and gradually increase the speed to medium setting.
  3. Blend for 20 seconds.
  4. Open the container lid and add the flour and baking powder.
  5. Blend for 10 seconds or until mixed.
  6. 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.