Joy Food Sunshine · by Laura Sandford★ 5.0 (1)
Zucchini Pancakes Recipe
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 7%
CARBS 12G47% OF CAL
1G FIBER6G OTHER5G TOTAL SUGAR
FAT 4G39% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes studded with shredded zucchini and warmed with vanilla and cinnamon. These sneak vegetables into a familiar breakfast while staying moist and tender.
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View the full recipe on Joy Food Sunshine →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 Tablespoons salted butter (melted)
- ¼ cup granulated sugar
- 1 cup whole milk
- ¼ cup Greek yogurt ((or sour cream))
- 1 teaspoon pure vanilla extract
- 2 eggs (lightly beaten.)
- 1 cup zucchini (shredded)
- 3 Tablespoons butter for cooking
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 7%
CARBS 12G47% OF CAL
1G FIBER6G OTHER5G TOTAL SUGAR
FAT 4G39% 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
- 10m
- Sodium
- 74mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 30mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.