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    Zucchini Bread Pancakes

    These spiced pancakes add the health benefits of zucchini, have 10 grams of protein and are perfect for a lazy weekend brunch.

    Zucchini is high in vitamin C, antioxidants and potassium and are low in calories and carbohydrates too!


    • cups grated zucchini
    • 1¼ cups white whole-wheat flour or all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon pumpkin pie spice blend
    • ¼ teaspoon salt
    • 2 large eggs
    • 1 cup plus 2 tablespoons low-fat milk
    • 2 tablespoons melted butter
    • 2 tablespoons light brown sugar
    • 1 teaspoon vanilla extract


    1. Put grated zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
    2. Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini.
    3. Coat a large nonstick skillet (or griddle) with butter; heat over medium heat. Cook pancakes in batches, using a scant ⅓ cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.

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