Zucchini Pancakes
Make a veggie-packed pancake breakfast with these easy zucchini pancakes. All you need to make them is a blender and a skillet.
Servings: 8 pancakes
Ingredients
- 1 cup Zucchini shredded and liquid squeezed out
- 2 Egg Whites
- 1 cup Low Fat Greek Yogurt
- 1 tablespoon Honey
- 1 teaspoon Vanilla Extract
- ¾ cup Oat Flour or gluten free oat flour
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 teaspoons Baking Powder
Instructions
- Heat a nonstick electric skillet to medium heat.
- Add all ingredients to a blender or food processor & process until smooth.
- Once the skillet is hot, scoop 1/4 cup of the batter onto the skillet to form a pancake.
- Cook 3-4 minutes until small bubbles form in the center then flip and cook another 2-3 minutes.
- Transfer pancakes to a wire rack to cool until all pancakes are cooked. Enjoy with fresh fruit and nut butter!
Notes
- If the shredded zucchini is very watery, use a paper towel or a clean dish towel to squeeze the extra moisture out. It should only need one squeeze.
- Don’t over blend the batter. Stop blending once everything is smooth and combined.
- You can substitute the two eggs white for one whole egg. This will increase the calories and lower the protein content.
- Keep the zucchini pancakes warm in a 200°F oven while you cook the rest of them.
Nutrition
Serving: 1pancake | Calories: 84kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg