Yields: 2-3 servings
Zucchini is a great source of potassium and Vitamin C. 1 cup of zucchini, sliced and cooked, has about 27 calories and 5 grams of carbs.
INGREDIENTS
- 1 cup Gluten free pancake mixture (such as GF bisquick)
- 1 egg
- 1/2 cup lactose free milk
- 1 teaspoon sugar
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup chopped walnuts
DIRECTIONS
- Preheat medium non-stick skillet (lightly oiled) over medium heat.
- Blend ingredients together until smooth.
- Pour about 3 small to medium pancakes in skillet (should use about 1/2 of batter)
- Flip pancakes after about 1-2 minutes when edges begin to slightly firm up and lightly brown.
- Cook for another minute or until cooked through.
- Repeat with remaining batter.
RECIPE CREDIT: Kate Scarlata, RDN, FODMAP and IBS Expert
http://blog.katescarlata.com/2015/07/28/zucchini-walnut-pancakes/