Zucchini-Cinnamon Pancakes

Zucchini-Cinnamon Pancakes
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 10 pieces


3/4cup white whole-wheat flour
1/4cup cornmeal
1tablespoon sugar
1teaspoon baking powder
1teaspoon ground cinnamon
1/4teaspoon ground cloves
1/2teaspoon salt
1 egg
1tablespoon butter, melted
1cup 2 percent reduced-fat milk
3/4cup grated zucchini, excess liquid squeezed out
Cooking spray


  1. Combine flour and next 6 ingredients (flour through salt).
  2. In a separate bowl, whisk together egg, butter and milk. Add to flour mixture, and whisk to combine. Stir in zucchini.
  3. Spray griddle with cooking spray. Spoon batter onto griddle (1/4-cup per pancake) and cook over medium heat, flipping when tiny bubbles appear in the pancake. Continue cooking until golden on each side. Great served with maple syrup and blueberries.

Recipe by Meg Favreau

Nutritional Info *per serving

  • Calories 87
  • Fat 2g
  • Cholesterol 26mg
  • Sodium 168mg
  • Carbohydrate 13g
  • Fiber 1g
  • Protein 3g