Zucchini Bread Pancakes
These whole wheat zucchini pancakes are a delightful twist on the classic breakfast favorite. Made with wholesome ingredients like whole wheat pastry flour, eggs, and shredded zucchini, these pancakes are packed with flavor and nutrients. The warm spices of cinnamon and nutmeg add a cozy touch, while the toasted walnuts provide a satisfying crunch. Drizzle with maple syrup and enjoy these delicious pancakes for a hearty and wholesome breakfast or brunch.
— Constant Cookbook
Ingredients
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon maple syrup
- 2 eggs
- 1 tablespoon walnut oil
- ½ – ¾ cup milk
- 2 cups shredded zucchini
- ⅓ cup toasted walnuts
- Butter
- Maple Syrup
Instructions
- Combine 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon
- cinnamon, and 1/2 teaspoon nutmeg in a medium bowl. Give a stir and set aside.
- In a separate bowl, whisk together eggs, 1 tablespoon of maple syrup, 1 tablespoon walnut oil, 1/2 cup milk, and 2 cups shredded zucchini. Pour in to dry ingredients and stir until just combined. Add more milk if consistency is too thick to pour.
- Heat a skillet over medium heat. Take about 1/4 cup of batter, pour on skillet, and cook for 1-2 minutes. Pancakes should bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Top with toasted walnuts, butter, and maple syrup.
Yield
2
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