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RECIPE
12 INGREDIENTS5 STEPS45MIN

Zucchini Bread Pancakes

5.0
1 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These fluffy zucchini bread pancakes are a wonderful breakfast or brunch that you can make ahead and freeze! Great for sneaking in veggies.
45MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 1/2 Tbsp
Baking Powder
1/4 cup
Dark Brown Sugar
1/2 Tbsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1 pinch
2 cups
1/3 cup
melted and cooled
2
Zucchini , peeled, grated
to taste
for frying
to taste
for serving

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Nutrition Per Serving

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CALORIES
434
FAT
16.2 g
PROTEIN
12.2 g
CARBS
60.4 g

Cooking Instructions

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Step 1
In a large mixing bowl, combine the All-Purpose Flour (3 cup), Baking Powder (8 teaspoon), Dark Brown Sugar (4 tablespoon), Ground Cinnamon (1 1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), and Salt (1 pinch). Whisk them together.
Step 2
Whisk in the Milk (2 cup), Egg (2), and melted Butter (6 tablespoon) until you have a thick batter.
Step 3
Switch to a spatula and fold in the Zucchini (2).
Step 4
Get out an electric griddle and heat it to 350 degrees F (176 degrees C), then grease it with Butter (to taste). Scoop out the desired portions of batter onto the griddle and cook the pancakes for 3-4 minutes on each side, until golden and puffy.
Step 5
Plate pancakes as you make them and serve with Maple Syrup (to taste). Enjoy!

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Nutrition Per Serving
Calories
434
% Daily Value*
Fat
16.2 g
21%
Saturated Fat
9.3 g
46%
Trans Fat
0.0 g
--
Cholesterol
100.9 mg
34%
Carbohydrates
60.4 g
22%
Fiber
2.6 g
9%
Sugars
15.6 g
--
Protein
12.2 g
24%
Sodium
618.7 mg
27%
Vitamin D
0.3 µg
2%
Calcium
320.5 mg
25%
Iron
3.3 mg
18%
Potassium
261.7 mg
6%
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