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Zucchini Chocolate Chip Pancakes

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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 6
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We added shredded zucchini and chocolate chips to your breakfast pancakes for a fresh twist on your morning wake-up call.

Stephanie Wise Recipe by Stephanie Wise
July 29, 2013

Ingredients

2
cups Original Bisquick™ mix
2
cups shredded zucchini
1
cup buttermilk
1/2
cup chocolate chips
1
tablespoon packed light brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/4
teaspoon ground nutmeg
2
eggs
Maple syrup, if desired

Directions

  • 1 In large bowl, stir all ingredients except syrup until just combined.
  • 2 Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  • 3 Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden brown on bottom and bubbles form on top, about 3 minutes. Turn; cook until golden brown, about 2 minutes. Transfer to plate. Repeat with remaining batter.
  • 4 Serve warm with maple syrup.

Expert Tips

Add a couple tablespoons of chopped nuts to the batter for added crunch.

No need to drain the zucchini before adding it to the mix; the extra moisture helps thin out the batter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
148.5
% Daily Value
Total Fat
6.5g
10%
Saturated Fat
3.5g
18%
Cholesterol
66.4mg
22%
Sodium
117.5mg
5%
Total Carbohydrate
17.9g
6%
Dietary Fiber
1.1g
4%
Sugars
16.1g
Protein
4.8g
% Daily Value*:
Vitamin C
12.10%
12%
Calcium
9%
9%
Iron
4.10%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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