Description
Think zucchini bread in pancake form, all for you!
Ingredients
- ½ cups Whole Wheat Pastry Flour
- 1-½ teaspoon Organic Cane Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons (tiny Pinch) Ground Nutmeg
- 1 pinch Salt
- 1 whole Egg White
- ½ cups Low Fat Buttermilk, Well-shaken
- ¼ teaspoons Pure Vanilla Extract
- ½ cups Shredded Zucchini, Wrapped In A Kitchen Towel And Wrung To Remove Water
- 1 Tablespoon Chopped, Toasted Walnuts (optional)
- 1 Tablespoon Chocolate Chips (optional)
Preparation
In a medium mixing bowl, whisk together the flour, cane sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded zucchini.
Stir dry ingredients into the wet just until moistened. Fold in the chopped walnuts and chocolate chips. Set aside to rest.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray. When hot, spoon the batter into the skillet in 1/4-cup portions. When bubbles appear on the surface of the batter (about 2-3 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
Serve with maple syrup.
Nutritional information:
407.5 calories, 9.2 grams fat, 2.4 grams saturated fat, 10.3 grams fiber, 15.6 grams sugar, 17.3 grams protein
