1 medium zucchini, grated
¼ cup vanilla nonfat yogurt
2 tablespoons fat-free milk
1 tablespoon vegetable oil
½ cup whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon grated lemon peel
1 teaspoon baking soda
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
- Combine zucchini, yogurt, egg, milk and all in large bowl; mix well.
- Add flour, brown sugar, lemon peel, baking soda, cinnamon and nutmeg; stir just until combined.
- Heat large nonstick skillet over medium-low heat. Pour ¼ cupful of batter 2 inches apart on skillet. Cook 3 minutes or until lightly browned and edges begin to bubble. Turn over; cook 3 minutes or until lightly browned. Repeat with remaining batter.
- Serve with syrup – drizzle lightly. Makes 6 pancakes.