Wednesday, March 25, 2015

Zucchini Pancakes

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Yield: 10-12 pancakes
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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
Optional (healthy upgrade):
1-2 Tablespoons whole flax seeds

  1. In a small bowl, combine flax meal and water and set aside.
  2. In a large bowl, combine eggs, applesauce (or oil), sugar, milk, and vanilla.
  3. Stir in zucchini into large bowl.
  4. In a small bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Stir dry ingredients into zucchini batter.
  5. Fold in flax seeds and walnuts.
  6. Heat skillet over medium heat and grease with coconut oil. Scoop ¼ cup dollops of batter into pan.
  7. 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!
  8. 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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