2 cups diced zucchini 1/3 cup nonfat milk 3 eggs 1/4 tsp salt 1/4 c sugar 1 Tbsp cinnamon 1/4 tsp nutmeg 2 tsp baking powder 1 1/2 cup whole wheat flour blueberries, fresh or frozen
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Place zucchini, eggs, and milk in blender. Blend until liquified. Put in large bowl. Add salt, sugar, cinnamon, nutmeg, baking powder and whole wheat flour. Mix. Pour batter onto hot griddle. Sprinkle blueberries on top. Cook until bubbles appear on upper surface (these take longer than conventional pancakes). Flip and cook until done. Makes 8 6" pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user PRECARIOUSCAT.
These are really good...I added a Tbsp. of flax seed meal and a splash of lemon juice...a bit more fiber, Omega-3s, and lightening from interaction of lemon juice with milk...also good with mildly sweetened, creamed low-fat cottage cheese, (add a touch of lemon juice) and the bluberries.
I took advice from others & used grated carrots, & added ground flaxseed. Found the batter too dense to "pour"--it was more like spooning/patting the batter on the griddle. But these were really delicious--& so full of good nutrients!
We didn't have any zucchini or blueberries in the house so we substituted carrots and applesauce. They turned out great! I think this is a great base recipe for pancakes....the fruit/veggie combos are endless.