Zucchini Walnut Pancakes

Health Highlights

Ingredients

1 cup	Pancake mix, dry (gluten-free and low-FODMAP (such as GF bisquick))
1 large	Egg
1/2 cup	Whole milk, lactose free, 3.3% M.F.
1 tsp	Cane sugar
1 cup grated	Zucchini
1 tsp	Vanilla extract, pure
1/4 tsp	Cinnamon
1/4 cup	Walnuts (chopped)

Preheat medium non-stick skillet (lightly oiled) over medium heat.
Blend ingredients together until smooth.
Pour about 3 small to medium pancakes in skillet (should use about 1/2 of batter)
Flip pancakes after about 1-2 minutes when edges begin to slightly firm up and lightly brown.
Cook for another minute or until cooked through.
Repeat with remaining batter.

Calories 336

Calories from fat 175

Calories from saturated fat 38

Total Fat 19.4 g

Saturated Fat 4.2 g

Trans Fat 0.3 g

Polyunsaturated Fat 9.6 g

Monounsaturated Fat 4.0 g

Cholesterol 160 mg

Sodium 379 mg

Potassium 474 mg

Total Carbohydrate 27.3 g

Dietary Fiber 2.9 g

Sugars 7.3 g

Protein 13.2 g