Monday, January 20, 2014

Zucchini Bread Pancakes

I love using the weekends to experiment with new breakfast foods! This weekend I decided to try to make a healthy pancake... with zucchini! The recipe I found from called for very little sugar or flour, most of the pancake batter is the shredded zucchini! I really enjoy finding ways to make breakfast indulgences healthier... these veggie loaded, hearty pancakes are definitely a great way to start the day!

These Zucchini Pancakes turn out extra moist, fluffy and delicious! You can barely taste the zucchini. I will definitely be using this recipe again... YUM!!

Zucchini Bread Pancakes
recipe from
Makes 10 to 12 pancakes

2 large eggs
3 tablespoons olive oil
2 tablespoons brown sugar
1/4 cup reduced fat milk
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini)
1 cup all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Butter or cooking spray, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, milk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles (or spray with non-stick cooking spray). Scoop 1/4-cup dollops of batter in pan so the puddles do not touch.

Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm.


I loved these Zucchini Pancakes, so did Amy... and I'm sure you and your family will too! Serve with maple syrup and a little butter. :)



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