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    You are in: Home / Recipes / Zucchini Nut Pancakes Recipe
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    Zucchini Nut Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    SJG3483's Note:

    These potato pancake substitutes are a great way to slip in some veggies. The nuts add a flavor not usually found in these types of pancakes.

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    Units: US | Metric


    1. 1
      Combine all ingredients except sautéing oil in the order given and mix well Heat 1 T oil over medium heat in a skillet.
    2. 2
      Spoon 1/4 cup of batter into skillet and cook until bottom in golden brown.
    3. 3
      Flip and repeat.
    4. 4
      Remove and keep warm.
    5. 5
      Repeat for remaining batter, adding oil when needed.

    Ratings & Reviews:

    • on March 04, 2003


      Ugh, I hate it when a good chef's recipes don't work out. OK, the good points, the taste. These pancakes taste great once you get them cooked. But that was the problem... I made up the batter exactly as stated and got a rather thick batter the consistency of scone dough. Too thick to spread out. I did try to make a little one hoping it would do something unexpected but no joy. So I added some more milk [approx 1/3 cup] which got the consistency much more pancake like. However I then had a binding problem. So I finally ended up chucking in a couple of eggs and that worked well. I had even tried a different frypan hoping that was the problem but no luck there. Worth making but be prepared to add a few extra bits and pieces to get the consistency right.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Nut Pancakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.0
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 2.2 g
    Cholesterol 6.4 mg
    Sodium 720.8 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 2.4 g
    Sugars 1.1 g
    Protein 6.2 g

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