Zucchini Walnut Pancakes

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


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)


  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.


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