Zucchini Bread Breakfast Pancakes

photoI was skeptical about this recipe. Much to my suprise, these pancakes are yummy. The recipe is from page 44 of the August 2013 issue of Eating Well magazine.

 

 

 

 

Zucchini Bread Breakfast Pancakes

2 cups shredded zucchini
1 1/4 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice blend
1/4 teaspoon salt
2 large eggs
1 cup plus 2 tablespoons low-fat milk
2 tablespoons melted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 cup toasted pecans, chopped

Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.

Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.

Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.

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