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Zucchini Pancakes with Apricot Butter, Maple Syrup and Walnuts
COOKING CHANNEL19Ingredients
55Minutes
1010Calories
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Ingredients
US|METRIC
5 SERVINGS
- 10 oz. zucchini
- 2 large eggs
- 1/2 cup buttermilk
- 3 Tbsp. canola oil
- 2 Tbsp. light brown muscovado sugar
- 1 Tbsp. granulated sugar (pure cane)
- 1 tsp. vanilla extract
- 1 tsp. grated orange zest (finely)
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt (plus more)
- 2 sticks unsalted butter (at room temperature)
- 3 Tbsp. apricot preserves
- 1/4 cup clarified butter (for cooking)
- 1 1/2 cups maple syrup (pure Grade B, warmed)
- 1/2 cup walnuts (toasted and coarsely chopped)
- confectioners' sugar (optional)
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NutritionView More
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1010Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1010Calories from Fat590 |
| % DAILY VALUE |
| Total Fat65g100% |
| Saturated Fat31g155% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium440mg18% |
| Potassium560mg16% |
| Protein10g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate104g35% |
| Dietary Fiber4g16% |
| Sugars74g |
| Vitamin A35% |
| Vitamin C20% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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