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)

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.

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

Calories 317

Calories from fat 166

Calories from saturated fat 38

Total Fat 18.5 g

Saturated Fat 4.2 g

Trans Fat 0.2 g

Polyunsaturated Fat 9.5 g

Monounsaturated Fat 3.5 g

Cholesterol 140 mg

Sodium 360 mg

Potassium 504 mg

Total Carbohydrate 26.2 g

Dietary Fiber 3.0 g

Sugars 5.8 g

Protein 11.8 g