Zucchini & Apple Pancakes with Maple-Glazed Turkey Bacon
These savory-sweet pancakes are perfect for any meal. Meaty turkey bacon adds a punch of smoky flavor and protein. Serve with maple syrup on the side.
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Ingredients
- 8 1-oz strips turkey bacon (TRY: Applegate Organic Turkey Bacon)
- 1 tbsp maple syrup
- 1 1/2 cups light spelt flour
- 2 tbsp baking powder
- 1 tbsp organic evaporated cane juice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
- 1 large egg
- 1 cup reduced-fat or whole milk
- 2 tsp safflower oil
- 1 cup coarsely grated zucchini
- 1 cup coarsely grated apple (such as Gala or Honeycrisp)
- 1/2 cup ricotta cheese
- Olive oil cooking spray
Preparation
- Preheat oven to 400°F. On a parchment-lined baking sheet, arrange bacon in a single layer. Bake, turning once, until just beginning to crisp, about 7 minutes. Remove from oven and brush with maple syrup. Continue baking to desired crispness. Cover to keep warm.
- Meanwhile, in a medium bowl, sift together flour, baking powder, cane juice, nutmeg, cinnamon and salt. In a separate bowl, combine egg, milk and oil, whisking to combine. Mix wet ingredients into dry, whisking until just combined. Fold in zucchini, apple and ricotta.
- Mist a griddle with cooking spray and heat to medium-high.
- Working in batches, drop 3 tbsp batter per pancake on griddle. Cook until golden brown on bottom, then flip and continue cooking until golden brown on other side and cooked through, about 4 to 5 minutes total. Serve with bacon alongside.
Nutrition Information
- Serving Size 2 pancakes and 1 strip bacon
- Calories 190
- Carbohydrate Content 25 g
- Cholesterol Content 55 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 13 g
- Saturated Fat Content 1 g
- Sodium Content 546 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g