Zucchini Bread Pancakes

Hey peeps! I hope everyone is having a fantastic weekend! Glad to see I didn’t scare you guys away with my family and our “craziness”! Life’s just too short to be serious all the time!

Am I right or am I right?

So along with my mom’s delicious birthday dinner, my sister whipped up a loaf of zucchini bread for dessert. And I have to say it was the BEST zucchini bread I’ve tasted in a LONG time! She started with a recipe from one of mom’s older than dirt cookbooks…


Oh, well look at that! It’s even considered a “collectible”! Haha!

Good “taste”…yes. Good “health”…no!

I couldn’t help but smile and feel a bit of pride as I heard this coming from the kitchen:


She ended up making about half a dozen substitutions to the original recipe, but you couldn’t even tell it wasn’t the full fat, full sugar version in the end! Luckily, I was able to talk my way into scoring a few slices to take home with me after dinner…I’m pretty sure it had something to do with my new found British accent! 😉

Oh this pic doesn’t even do it justice!

You guys know how I feel about the word moi….ew, no I just can’t do it! Anyway, you know what I’m talking about…this stuff is like a cross between pudding and bread!

Yeah, that moi… humid! 😉

Of course it HAD to be included in yesterday’s breakfast!

Plain Greek yogurt (promise it’s under there somewhere), leftover fruit salad, a crumbled zucchini bread slice and a glob of almond butter with cinnamon


It goes without saying that I woke up this morning with a deep dark craving for more of that tantalizing zucchini bread…

It HAD to be done!


I don’t mean to toot my own horn or anything, but I have to say that these are probably the BEST pancakes I’ve made yet!

And look at how wonderfully fluffy they are!

Toot! Toot!


Don’t you…

want to…

just dive right in?

Zucchini Bread Pancakes: (serves 2)

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon raw sugar (or less depending on your taste)
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1/4 cup plain Greek yogurt
  • 1/2 unsweetened almond milk
  • 1/2 cup shredded (un-peeled) zucchini

1. Pre-heat a non-stick skillet to medium heat. Coat with cooking spray.
2. Combine flour through sugar in a medium-sized bowl.
3. In a separate bowl, mix together the rest of the ingredients.
4. Add wet ingredients to dry ingredients and stir until just combined (careful not to             over-stir).
5. Allow batter to rest for 5-10 minutes*
6. Scoop batter into skillet (1/4 cup per pancake) and cook approximately 3-5 minutes           per side.

*Allowing the batter to rest makes a WORLD of a difference! The second batch I cooked up were about 1/2 inch thicker than the first! Score!

This breakfast definitely packs a healthy punch!

But surprisingly, it doesn’t taste “healthified” at all!

Scouts honor! 😉

Just promise me that you’ll top them with REAL maple syrup!

And then prepare to swoon!

Why yes, I do have a spare bedroom available…just bring one of these and your rent is free!

What’s the last recipe that you “healthified”?


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