The original receipe is not healthy with 27 grams of fat. I substitute applesauce for the oil and use 2 eggs and 4 egg whites instead of 4 eggs. Top with the melted butter and parmesan cheese (real not the dried up kind in the little canister). Reduces the fat quite a lot. For added nutrition, try using half whole wheat flour and half all purpose.
I keep a supply of these pancakes, some made with zucchini and some made with carrot, in my freezer for a quick, healthy snack for my 1-year old. I use whole wheat flour and skip the butter. Instead, I spread a thin layer of unsweetened applesauce on top, and she gobbles them up. I do add more spices...a good amount of cinnamon, nutmet, and sometimes cloves or allspice.
Zucchini pancakes are the best! My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap since the main ingredient grew bountifully in the garden. The other reviewers missed the boat on the toppings, however. You have to put a little butter and some Parmesan cheese on top of these pancakes. And, we always had them for dinner... not breakfast.
Add 1/2 cup of parmesan cheese to mixture. Also, I use 1 cup of Bisquick instead of flour. It is really yummy!
These pancakes were amazing! Even the kids loved them. They were easy to make and tasted great. I added a bit of cinnamon and topped them with syrup for breakfast. They were a hit with my family and I will definitely make them again.
I loved these pancakes! So quick and easy to make. Even my husband loved them and he doesn't try new things very often!
Not flavorful at all. We threw more than half the batch away. Will not make again.
These pancakes are light and fluffy and DELICHE for breakfast.
I LOVE this recipe for my kids!!! I have done it with shredded carrots for 'orange' pancakes and have also used the shredded brocolli you can get in the produce section (Mann's I think) and my 3 year-old and 1 year-old eat their veggies. They're very simple to whip up and you get to be inventive SuperMOM!
