Zucchini Bread Pancakes with Maple Cream Cheese Topping
Whole wheat pancakes loaded with zucchini and topped with delicious maple cream cheese!
Servings: 4 servings
Ingredients
Zucchini Bread Pancakes
- 1 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup unsweetened almond milk
- 3 tablespoon plain Greek yogurt
- 1 egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini excess liquid squeezed out
Maple Cream Cheese Topping
- 3 ounces low fat cream cheese softened
- 4 ounces plain Greek yogurt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl whisk together the dry ingredients for the pancakes. In a smaller bowl whisk together the wet ingredients. Add the wet ingredients to the dry and fold together until combined. Stir in the shredded zucchini then set aside.
- Preheat a griddle per the manufacturers instructions. While the griddle is heating, whisk together all of the ingredients for the maple cream cheese topping until smooth.
- Scoop about 3 tablespoons or a scant 1/4 cup of the pancake batter onto the greased griddle. Cook the pancakes for about 2 minutes or until bubbles form on top, then flip them over and cook for another 1-2 minutes.
- Serve the pancakes warm topped with the maple cream cheese topping and more maple syrup if desired.
Nutrition
Calories: 274kcal | Carbohydrates: 43g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 833mg | Fiber: 5g | Sugar: 13g