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…

[source]

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:

“TWO AND A HALF CUPS OF SUGAR?! I’m not using THAT!”

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

Mmmmm!

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!

HAPPY PANCAKE SUNDAY!!

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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