ZUCCHINI BREAD BREAKFAST PANCAKES

Zucchini Bread Breakfast Pancakes

Serves 5.

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients: 

2 cups shredded zucchini

1 1/4 cups white whole-wheat flour or all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice blend

1/4 teaspoon salt

2 large eggs

1 cup plus 2 tablespoons low-fat milk

2 tablespoons melted butter

2 tablespoons light brown sugar

1 teaspoon vanilla extract

1/2 cup toasted pecans (see tip), chopped

Instructions: 

Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.

Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.

Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.