Zucchini Noodle Bread Pancakes
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 6 medium or 8 small pancakes
- 1 cup pancake mix I used Bob Red Mill's Organic 7 Grain Pancake Mix
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil melted and brought to room temperature
- 1/2 cup almond milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 small zucchini Blade D, noodles trimmed
- coconut oil cooking spray or regular cooking spray
- maple syrup to serve
- walnuts to garnish optional
Place the pancake mix, nutmeg, and cinnamon in a large mixing bowl and whisk together to combine.
In a medium mixing bowl, whisk together the coconut oil, almond milk, egg, and vanilla. Pour the wet mixture into the large bowl with the dry ingredients and mix until combined and smooth. Add in the zucchini noodles and mix well to combine.
Heat a large nonstick skillet or griddle over medium-high heat. Once heated, spray with cooking spray and add in about 1/4 to 1/3 cup of pancake mixture, depending on how many pancakes you want to make. Cook until set on the bottom, flip and cook the other side until pancakes cook through.
Serve pancakes with maple syrup and walnuts.
http://www.bobsredmill.com/shop/mixes/organic-7-grain-pancake-mix.html
Calories: 139, Fat: 4g, Carbs: 20g, Fiber: 4g, Sugars: 1g, Protein: 5g