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
Submitted by:


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

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

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  • Very Good
    Various members of the family rated this anywhere from a 3-5. I loved it! The are super thick and filling. I liked packing more veggies into my family's diet and they didn't mind. - 10/3/09

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  • Good
    I finely shredded the zucchini and added flaxmeal. - 9/22/09

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  • Very Good
    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! - 7/4/09

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  • very good. - 12/12/08

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  • Very Good
    These tasted very good. - 10/27/08

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  • Incredible!
    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. - 5/29/08

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  • Incredible!
    These are great. I even have used some strawberries in them with the blueberries. - 5/22/08

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  • Incredible!
    so yummy!! the kids even loved them. great way to get some veggies into our diets! Thanks for sharing! - 2/12/08

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  • O.K.
    Nice and light, but it really wasn't our thing. - 1/21/08

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  • This were great pancakes. My husband even like them. Great Recipe! - 1/5/08

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  • Can't wait until this weekend to try this---I've made blueberry/banana/flax and wheat germ pancakes that were spectacular---even the toddlers loved them! - 11/19/07

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  • 0 of 1 people found this review helpful
    Would like to try later. - 11/19/07

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  • I enjoyed these. I will make them again for sure. - 11/18/07

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  • 0 of 1 people found this review helpful
    Looking forward to trying this. - 11/17/07

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  • nice and moist - 11/17/07

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  • I found these to be appetizing and a great breakfast additiion for those of us who are vegetarian. - 11/17/07

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  • Very Good
    These are tasty...actually added two tsp of canola oil and make them into waffles - 8/26/07

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