Spiced Zucchini Pecan Vegan Pancakes
Servings: 4
Calories: 420kcal
Ingredients
- 2 cup Bob’s Red Mill Organic Whole Wheat Flour*
- 2 tbsp baking powder
- 11 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 4 tbsp maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup zucchini grated
- 4 tbsp pecans chopped
For serving:
- 4 tbsp maple syrup
Instructions
- In a large bowl, whisk together the first 4 ingredients. In another bowl, mix together the rest of the ingredients until thoroughly blended.
- Pour the liquid mixture into the dry mixture. Stir until combined, do not overmix. The batter should be not too thick but not too runny. You may need to add more flour or more almond milk, a tbsp at a time, to get the right consistency, like a thick smoothie.
- Heat a non-stick skillet or griddle to medium-high heat (350 degrees).
- Using a ¼-cup measure, scoop the batter onto the skillet. Cook for 2 to 3 minutes (until bubbles form) and flip. Cook on the other side for 1 to 2 minutes, or until golden brown.
- Serve right away drizzled with maple syrup.
Nutrition
Calories: 420kcal | Carbohydrates: 79g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 1026mg | Fiber: 9g | Sugar: 26g | Vitamin A: 30IU | Vitamin C: 3.9mg | Calcium: 438mg | Iron: 3.9mg
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