Apple Zucchini Flax Pancakes
From Puresource employee Sylvia Finlay
These are light, airy and delicious!
1/3 cup measure, yields 12 pancakes
| Ingredients |
| 1 1/4 cups unbleached flour or 1 cup whole wheat flour |
| 1/3 cup milled NOW Real Food® Flax Seed* |
| 3 Tbsp. NOW Real Food® Beet Sugar* |
| 1 Tbsp. baking powder |
| ½ tsp. sea salt |
| ¼ tsp. cinnamon |
| 1/8 tsp. nutmeg |
| 2 eggs, separated, whites stiffly beaten |
| 1 1/4 cups milk |
| ½ cup shredded apple |
| ½ cup shredded zucchini |
| 3 Tbsp. NOW Real Food® Extra Virgin Olive Oil* |
- In a large bowl combine dry ingredients.
- In a medium bowl, lightly beat together egg yokes, milk and oil.
- Add liquid to dry and stir only until combined.
- Shred apple and zucchini add to batter until combined.
- Fold in egg whites.
- Preheat pan to medium heat and lightly grease.
*NOW items available at your local health food store








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