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2 Tablespoons of flax meal
6 Tablespoons warm water
3 tablespoons applesauce or coconut oil
2 Tablespoons dark brown/light brown or sucanat
¼ cup almond milk
½ teaspoon vanilla extract
2 cups shredded zucchini (make sure they are non-GMO)
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
⅛ ground or freshly grated nutmeg
¼ cup chopped walnuts
Oil for the skillet
¼ cup chopped walnuts
Oil for the skillet
Optional (healthy upgrade):
1-2 Tablespoons whole flax seeds
- In a large bowl, combine eggs, applesauce (or oil), sugar, milk, and vanilla.
- Stir in zucchini into large bowl.
- In a small bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Stir dry ingredients into zucchini batter.
- Fold in flax seeds and walnuts.
- Heat skillet over medium heat and grease with coconut oil. Scoop ¼ cup dollops of batter into pan.
- Cook until bubbles appear on surface (2-3 minutes), flip and cook for another minute or two. These take longer to cook than normal pancakes because of the moist zucchini and trust me raw zucchini does not taste good!
- If making a lot pancakes place cooked pancakes in a pan in the oven at 200F to keep warm.
Other pancake and waffle recipes:
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