August 22, 2011

Zucchini pancakes

OK, I admit it, these may not be the healthiest recipe to enter into this month's Healing Foods event. But, I wanted to make a pancake recipe that was on the healthier side and included a great way to use up some of those zucchinis you have building up in your refrigerator and on your counter. So I tried to make a healthy pancake as a breakfast alternative. As you may have guessed, this month the Healing Foods event features zucchini and summer squash (and, is hosted by me). There's still time to get in your entries! Zucchini and all summer squash are full of health benefits as you can read in the announcement. This is a great way to try to get any picky eaters out there (and we all know some of those) to eat up some vegetables.

Back to the pancakes... It's been a while since I made a new pancake recipe, but anyone familiar with this blog knows that I love them and like to try all different kinds. These zucchini pancakes were delicious and pretty. The flecks of green brightened up the pancakes and they were reminiscent of the flavors of zucchini bread. I loaded these pancakes with zucchini and walnuts so they had a lot of texture. This recipe will serve about three people and will make approximately 10 pancakes. 

Zucchini pancakes
1 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tablespoons fine unbleached cane sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 large egg
1/2 cup plain Greek yogurt
2 tablespoons coconut oil (or melted butter)
1/4 cup milk
1 medium zucchini, grated on the large holes of a box grater (about 1-1/2 cups well packed)
1/3 cup roughly chopped walnuts, plus more for garnish
real maple syrup, warmed, for serving
butter for cooking

Using your hands or a kitchen towel, squeeze as much water as possible out of the zucchini. Set aside. Heat up a griddle over medium heat.

In a large bowl whisk together the dry ingredients (flour to salt). In a medium bowl, whisk together the wet ingredients (egg to milk). Add the wet ingredients to the dry and stir with a wooden spoon. Gently fold in the zucchini and walnuts until just combined (don't overmix). If the batter is too stiff, add a little more milk.

When the griddle is hot, spread around some butter. Pour the batter onto the griddle about 1/4 cup at a time. When the pancake begins to bubble, flip and continue to cook until golden on both sides. Continue until all the batter is used.

Top with reserved walnuts and warmed maple syrup.

What was I cooking one year ago?: spiced peach butter

1 comment:

  1. These sound good. Maybe a way to get those non-eating vegetable people in the hosue to eat some veg. (I am always looking for ways to sneak things in)


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