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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    swirlycinnacakes's Note:

    Veggies for brekkist :P

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    Ingredients:

    Serves: 24

    Yield:

    4-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Whisk together in a large bowl the first 10 ingredients (up to nutmeg).
    2. 2
      Whisk together in another bowl the next 5 ingredients (soy milk to flax seeds).
    3. 3
      Add the zucchini to the wet ingredients.
    4. 4
      Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/4 cup batter onto a heated (medium heat or 350 F), greased griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 F oven while you finish cooking the rest. Serve with pure maple syrup or honey.

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    Ratings & Reviews:

    • on August 19, 2010

      55

      This may look complicated but it's actually pretty easy! I love the combination of cornmeal, oatmeal and I use white whole wheat flour and don't need the all purpose flour then. I add an egg to mine. I use soymilk.

      Yumm!

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

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    Nutritional Facts for Zucchini Pancakes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 93.4
     
    Calories from Fat 29
    31%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 165.8 mg
    6%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.2 g
    16%
    Protein 2.6 g
    5%

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