Breakfast

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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None

Servings
8
Prep Time
30 min
Duration
30 min

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

  1. 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.
  2. 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.
  3. Mist a griddle with cooking spray and heat to medium-high.
  4. 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