Ingredients14 m servings 178 cals
- Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
- Cook's Note:
- Pan-fry the pancakes in oil instead of butter if preferred.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 178 calories; 7.3 g fat; 24.7 g carbohydrates; 4.5 g protein; 62 mg cholesterol; 360 mg sodium. Full nutrition
ReviewsRead all reviews 3
I liked these, but the family thought they were, and I quote, 'weird', lol. I served these drizzled with honey and topped with whipped cream. I don't know if I could eat these as a dessert or s...
added cinnamon, ginger & nutmeg - shortcut with all wheat pancake mix. Healthy breakfast.