Zucchini Walnut Pancakes

8 15 296
Ingredients Minutes Calories
Prep Cook Servings
8 min 7 min 2
Zucchini Walnut Pancakes
Health Highlights

Ingredients


1 cup Pancake mix, dry (gluten free)
1 medium egg Egg
1/2 cup Coconut milk, sweetened (substitute any lactose free milk)
1 tsp Cane sugar
1 cup grated Zucchini
1 tsp Vanilla extract, pure
1 dash Cinnamon
1/4 cup Walnuts (chopped)

Instructions


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

Notes:

This serving size contains moderate amounts of Oligo-fructans.  Limit intake to 3 pancakes.


Nutrition Facts

Per Portion

Calories 296
Calories from fat 145
Calories from saturated fat 38
Total Fat 16.1 g
Saturated Fat 4.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 9.4 g
Monounsaturated Fat 3.6 g
Cholesterol 129 mg
Sodium 359 mg
Potassium 500 mg
Total Carbohydrate 26.5 g
Dietary Fiber 3.0 g
Sugars 5.8 g
Protein 11.4 g

Dietary servings

Per Portion


Grain 3.1
Meat Alternative 0.8
Vegetables 0.9

Energy sources


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