Zucchini Bread Breakfast Pancakes

Name: Zucchini Bread Breakfast Pancakes
Ingredients: 2 cups shredded zucchini; 1 1/4 cups white whole-wheat flour or all-purpose flour; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice blend; 1/4 teaspoon salt; 2 large eggs; 1 cup plus 2 tablespoons low-fat milk; 2 tablespoons melted butter; 2 tablespoons light brown sugar; 1 teaspoon vanilla extract; 1/2 cup toasted pecans (see Tip), chopped

Zucchini Bread Breakfast Pancakes was pinched from <a href="http://www.eatingwell.com/recipes/zucchini_bread_breakfast_pancakes" target="_blank">www.eatingwell.com.</a>

"This zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast. If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves...."

INGREDIENTS

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2 cups shredded zucchini

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1 1/4 cups white whole-wheat flour or all-purpose flour

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2 teaspoons baking powder

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1 teaspoon pumpkin pie spice blend

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1/4 teaspoon salt

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2 large eggs

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1 cup plus 2 tablespoons low-fat milk

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2 tablespoons melted butter

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2 tablespoons light brown sugar

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1 teaspoon vanilla extract

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1/2 cup toasted pecans (see Tip), chopped

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