EASY ZUCCHINI PANCAKES

Easy Zucchini Pancakes image

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.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 200 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 3 g, Protein 8 g