Start your day with a simple recipe that brings veggies to a breakfast staple. Our Easy Zucchini Pancakes are great from the top to bottom of every stack.
What You Need
Original recipe yields 8 servings
6 zucchini (1-1/2 lb.), shredded, well drained
3/4 cup flour
1/4 tsp. ground black pepper
4 egg s
1/2 cup KRAFT Shredded Parmesan Cheese
4 green onions, thinly sliced
2 cloves garlic, minced
1 Tbsp. GREY POUPON Dijon Mustard
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Add To Shopping List
Let's Make It
Place zucchini on double thickness of paper towels; pat dry.
Mix flour and pepper in large bowl. Beat eggs with whisk in small bowl until blended. Add zucchini, cheese, onions, garlic and mustard; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Heat large griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1 rounded tablespoonful batter for each pancake to form a 3-inch circle. Cook, in batches, 2 to 3 min. or until bubbles form on tops, then turn over to brown other sides. Remove pancakes to platter; cover to keep warm. Repeat with remaining batter, spraying griddle with cooking spray between batches, if necessary.
Serve pancakes topped with sour cream.
Prepare as directed. Cool, place in layers in a freezer container with waxed paper between layers. To reheat, heat oven to 425°F. Place frozen pancakes in single layer on baking sheet sprayed with cooking spray. Bake, uncovered, 8 to 10 min. or until hot and slightly crisp.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.