1 1/3 cup whole grain flour
4 tablespoons raw cane sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups milk, rice milk or soy milk
3 eggs, beaten
3 tablespoons canola or olive oil
1 cup shredded zucchini
1. Whisk flour, sugar, baking powder and salt in large bowl. Whisk milk, eggs and oil in large bowl. Stir in zucchini until well-blended. Stir into flour mixture until ingredients are moistened.
2. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Spoon batter onto griddle; spread to 4-inch circles. Cook 8 minutes or until golden brown, turning once.
Makes 16 pancakes
PER PANCAKE: 95 calories, 4.5 g total fat (1 g saturated fat), 3 g protein, 11.5 g carbohydrate, 40 mg cholesterol, 225 mg sodium, 1 g fiber
4 tablespoons raw cane sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups milk, rice milk or soy milk
3 eggs, beaten
3 tablespoons canola or olive oil
1 cup shredded zucchini
1. Whisk flour, sugar, baking powder and salt in large bowl. Whisk milk, eggs and oil in large bowl. Stir in zucchini until well-blended. Stir into flour mixture until ingredients are moistened.
2. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Spoon batter onto griddle; spread to 4-inch circles. Cook 8 minutes or until golden brown, turning once.
Makes 16 pancakes
PER PANCAKE: 95 calories, 4.5 g total fat (1 g saturated fat), 3 g protein, 11.5 g carbohydrate, 40 mg cholesterol, 225 mg sodium, 1 g fiber
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