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5 from 1 vote

Whole Wheat Zucchini Pancakes Recipe

"Veggie-fy" your morning pancakes with these light and fluffy whole wheat zucchini pancakes. They're a snap to make!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Vegetarian, Whole Wheat Recipe
Servings: 20 Servings
Calories: 58kcal

Ingredients

For Serving:

Instructions

  • In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • In a medium-sized bowl, whisk the eggs, milk and maple syrup.
  • Pour the egg mixture into the flour mixture and stir to combine.
  • Stir in the grated zucchini.
  • Heat a nonstick or cast-iron skillet over medium heat, or heat a griddle to 375 degrees F. Lightly coat the skillet with cooking spray.
  • Using a ¼-cup measuring cup, scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked through all the way.
  • Repeat with the remaining batter. Serve the pancakes with maple syrup and fresh fruit, if desired.

Notes

Weight Watchers Points: 3 (Points+), 2 (Old Points)

Nutrition

Serving: 1Pancakes | Calories: 58kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 0.8mg | Calcium: 84mg | Iron: 0.6mg