No-Mess Zucchini Bread Pancakes
- Total Time
This recipe by Bruce Weinstein and Mark Scarbrough was originally published in The Kitchen Shortcut Bible, and edited for WW magazine with permission.
uncooked zucchini1 small, grated (about 8 oz)
canola oil2 Tbsp, or vegetable oil
low-fat milk½ cup(s), or fat-free milk
all-purpose flour¾ cup(s)
baking powder½ tsp
ground cinnamon¼ tsp
table salt¼ tsp
powdered sugar2 tsp
- Adjust racks to divide the oven in thirds and preheat oven to 400°F. Line two baking sheets with parchment paper and place them in the oven while it heats.
- Squeeze water out of zucchini. (Or, to shortcut this, just cube zucchini and add it to blender as is–the pancake batter will just be looser.) Put zucchini, oil, milk, egg, flour, baking powder, cinnamon, and salt in a large blender. Cover and pulse, to make a thick but pourable batter; pause at least twice while blending to scrape down the sides of the blender.
- Carefully remove the hot baking sheets from oven. Pour about 3 Tbsp batter at a time onto sheets to make 3-inch rounds (you'll have 9 pancakes per sheet). Return sheets to oven and bake pancakes, turning once, until set, 4-5 minutes total.
- Sift sugar over pancakes before serving.
- Serving size: 3 pancakes