Zucchini Walnut Pancakes
These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!
Servings: 8 large pancakes
Ingredients
dry ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup oat flour
- 1/4 cup buckwheat flour
- 1/4 cup millet flour
- 1/4 cup barley flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 tsp each: cinnamon, allspice, nutmeg, ginger
wet ingredients
- 1/2 cup low fat yogurt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated zucchini, about 1 medium zucchini
- 1/2 cup chopped walnuts
Instructions
- Mix the dry ingredients together in a large mixing bowl.
- Mix the yogurt, buttermilk, egg and vanilla in a separate bowl. Add to the dry and mix just until combined.
- Fold in the zucchini and walnuts.
- Cook the pancakes on a hot, lightly greased skillet. The batter will be thick, so nudge it out into a circle after you ladle it out. Flip when the edges are beginning to look a little dry.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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