Blueberry Zucchini Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.5
- Total Fat: 4.9 g
- Cholesterol: 159.8 mg
- Sodium: 446.1 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 8.7 g
- Protein: 12.3 g
View full nutritional breakdown of Blueberry Zucchini Pancakes calories by ingredient
Number of Servings: 4
Ingredients
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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
Directions
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.
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.
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