Fight the end-of-long weekend blues with a fun last meal- breakfast for dinner! These pancakes are a great way to use some of the beautiful summer squash we still have emerging from Texas fields, and are sure to be a crowd-pleaser too. Whole Foods suggests you top these with a maple syrup drizzle, warmed apple sauce or a bit of yogurt.
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.