Zucchini Bread Pancakes For One Recipe

Name: Zucchini Bread Pancakes For One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Whole Wheat Pastry Flour; 1-1/2 teaspoon Organic Cane Sugar; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons (tiny Pinch) Ground Nutmeg; 1 pinch Salt; 1 whole Egg White; 1/2 cups Low Fat Buttermilk, Well-shaken; 1/4 teaspoons Pure Vanilla Extract; 1/2 cups Shredded Zucchini, Wrapped In A Kitchen Towel And Wrung To Remove Water; 1 Tablespoon Chopped, Toasted Walnuts (optional); 1 Tablespoon Chocolate Chips (optional)

Servings: persons

1/2 cups Whole Wheat Pastry Flour
1-1/2 teaspoon Organic Cane Sugar
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Ground Cinnamon
1/4 teaspoons (tiny Pinch) Ground Nutmeg
1 pinch Salt
1 whole Egg White
1/2 cups Low Fat Buttermilk, Well-shaken
1/4 teaspoons Pure Vanilla Extract
1/2 cups Shredded Zucchini, Wrapped In A Kitchen Towel And Wrung To Remove Water
1 Tablespoon Chopped, Toasted Walnuts (optional)
1 Tablespoon Chocolate Chips (optional)

1
In a medium mixing bowl, whisk together the flour, cane sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2
In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded zucchini.
3
Stir dry ingredients into the wet just until moistened. Fold in the chopped walnuts and chocolate chips. Set aside to rest.
4
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray. When hot, spoon the batter into the skillet in 1/4-cup portions. When bubbles appear on the surface of the batter (about 2-3 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
5
Serve with maple syrup.
6
Nutritional information:
7
407.5 calories, 9.2 grams fat, 2.4 grams saturated fat, 10.3 grams fiber, 15.6 grams sugar, 17.3 grams protein

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Whole Wheat Pastry Flour, 1-1/2 teaspoon Organic Cane Sugar, 1/2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Zucchini Bread Pancakes For One falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread Pancakes For One

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions