Zucchini Pancakes

From Whole Foods.com
Transform pancakes into nutrient-packed breakfast treats with these simple additions. Top with a drizzle of maple syrup, warmed applesauce or a dollop of yogurt.

Ingredients
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 365 Everyday Value® expeller-pressed canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
Serves 4

Method
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.

Nutrition
Per serving (2 pancakes): 330 calories (150 from fat), 17g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g total carbohydrate (3g dietary fiber, 8g sugar), 10g protein