Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
Serves : 20
Serving size: 2 pancakes | Calories: 123.9 cal | Fat: 1.4g | Saturated fat: 0.3g | Carbohydrates: 23.0g | Sugar: 3.3g | Sodium: 439.0mg | Fiber: 3.5g | Protein: 5.0g | Cholesterol: 38.0mg
2 cups whole wheat pastry flour
2 tbsp baking powder
1 ½ tsp ground cinnamon
½ tsp salt
1 ½ cups nonfat milk (or 2%)
1 tbsp maple syrup
¾ cup grated zucchini
Maple syrup and chopped nuts, for serving
1.n a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2.In a medium-sized bowl, whisk the eggs, milk and maple syrup.
3.Pour the egg mixture into the flour mixture and stir to combine.
4.Stir in the grated zucchini.
5.Heat a nonstick or cast-iron skillet over medium heat, or heat a griddle to 375 degrees F. Lightly coat the skillet with cooking spray.
6.Using a ¼-cup measuring cup, scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked through all the way.
7.Repeat with the remaining batter. Serve the pancakes with maple syrup and fresh fruit, if desired.