Zucchini Bread Pancakes with Maple Cream Cheese Topping
Try this Zucchini Bread Pancakes with Maple Cream Cheese Topping recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon ground cinnamon
- 1 egg
- 2 tablespoons maple syrup
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 2 cups shredded zucchini
- 1 1/4 cups whole wheat pastry flour
- 1 cup milk i used vanilla almond milk
- 3 tablespoon plain non-fat greek yogurt
- 1 tablespoon maple syrup or brown sugar use 2 tablespoons if you want a sweeter pancake
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 ounces low fat cream cheese softened
- 4 ounces plain non-fat greek yogurt
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Carbohydrate 9.37402440705415 g
- Cholesterol 20.0839870191484 mg
- Fat 7.52637148916427 g
- Fiber 1.51397154334466 g
- Protein 2.36195289231489 g
- Saturated Fat 4.64150177893972 g
- Serving Size 1 1 -16 pancake (60g)
- Sodium 123.494542503087 mg
- Sugar 7.86005286370949 g
- Trans Fat 0.592787056286858 g
- Calories 110 calories
In a large bowl whisk together the dry ingredients for the pancakes.In a smaller bowl whisk together the wet ingredients.Add the wet ingredients to the dry and fold together until combined.Stir in the shredded zucchini then set aside.Preheat a griddle per the manufacturers instructions.While the griddle is heating, whisk together all of the ingredients for the maple cream cheese topping until smooth.Scoop about 3 tablespoons or a scant 1/4 cup of the pancake batter onto the greased griddle.Cook the pancakes for about 2 minutes or until bubbles form on top, then flip them over and cook for another 1-2 minutes.Serve the pancakes warm topped with the maple cream cheese topping and more maple syrup if desired.
