Blueberry Zucchini Pancakes


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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
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Number of Servings: 4

Ingredients

    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.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    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. - 11/17/07

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  • Incredible!
    1 of 1 people found this review helpful
    I got 10 pancakes using 1/4 C of batter for each. Very, very good! - 8/9/11

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  • Good basic recipe that can be modified. A must in any gardener's cookbook. - 8/12/12

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  • Tasty. This will get added into regular circulation. Wow Veg for breakfast and you don't even know it. - 10/4/10

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  • Family liked these better than regular pancakes. Even my husband liked them & he doesn't like pancakes. - 7/18/10

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