Pinch of Yum · by Lindsay Ostrom★ 4.2
Zucchini Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 10%
CARBS 17G50% OF CAL
1G FIBER2G ADDED2G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 5G35% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes studded with shredded zucchini and bound with flax and honey for added nutrition. A healthy summer breakfast that's satisfying enough to keep you full until lunch.
mainamericaneggs🍳 skilletvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, separated
- 1 cup buttermilk
- 1 tablespoon honey
- 2 tablespoons melted butter
- 1 cup coarsely shredded zucchini
- 2 tablespoons flaxmeal
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 10%
CARBS 17G50% OF CAL
1G FIBER2G ADDED2G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 5G35% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 260mg
- Total sugar
- 4g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.