Low Carb Zucchini Bread Pancakes

The recipe was adapted to low carb from a Eating Well mag version.

• 2 cups shredded zucchini
• 1 1/4 cups Bob's Red Mill Low Carb Baking Mix
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice blend
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup plus 2 tablespoons low-fat milk
• 2 tablespoons melted butter
• 2 tablespoons Splenda brown sugar mix
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 
  

I served these with sugar free maple syrup. They went excellently with bacon and eggs for brunch or brinner.

1. Put shredded zucchini in a couple paper towels and squeeze to remove as much moisture as possible.
2. Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.
3. Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more.
   

From their site (looks like they topped theirs with some more chopped pecans):

Nutrition facts (via My Fitness Pal calculator): 

Zucchini Bread Pancakes, 1 serving(s) (2 small cakes) NET CARBS 9

Calories 167

Carbs 13g

Fat 8g

Protein 10g

Sugar 4g

Fiber 4g