Fluffy Whole Wheat Zucchini Bread Pancakes
These pancakes combine the comforting flavours of zucchini bread with the light and fluffy texture of classic pancakes (made with whole wheat flour). Imagine waking up to a plate of golden-brown goodness, kissed with warm spices and a hint of sweetness! Whether you're enjoying them on the patio or at the kitchen table, these healthy zucchini bread pancakes are great for summer.
Ingredients
For the dry ingredients:
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the wet ingredients:
- 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
- 1 egg
- 2 tablespoons pure maple syrup (or honey)
- 1 tablespoon melted and cooled coconut oil (or substitute with melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened vanilla almond milk (or milk of choice)
- Optional: 1/4 cup chopped pecans
Directions
- In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.
- In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using.
- Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it's way to wet, add another tablespoon of flour.
- Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.
Recipe courtesy of Ambitious Kitchen.
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