Zucchini Bread Pancakes

Ingredients

• 2-1/2 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda 
• 1/2 teaspoon Salt
• 4 cup shredded Zucchini (about 3 medium)
• 1 Carrot, shredded
• 1/3 cup Walnuts, chopped
• 2 Eggs
• 1 cup Brown Sugar
• 1/2 cup Milk
• 1/4 cup Canola Oil
• 1 teaspoon Vanilla 
• 2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg

Directions 

1. In a large bowl, mix together the flour, baking powder, baking soda, and salt. 
2. In a separate bowl, mix together the remaining ingredients. 
3. Add the dry ingredients to the wet and stir until just mixed. There should be no dry clumps but the batter will be lumpy. 
4. Heat a skillet or griddle to medium heat (I am able to set my griddle to 325°F). Make 5 inch round discs (about 1/3 cup per pancake) and cook in batches. 
5. Cook the first side of the pancakes 5 minutes, or until golden and the top starts to look ‘bubbly’. Flip pancakes over and cook the second side about 2 minutes.
6. Top with your favorite pancake topping and enjoy! Makes 12 pancakes.

Nutrition

Servings: 6

Calories: 403

Fat: 14.6

Carbs: 61.2

Fiber: 2.5

Protein: 7.9