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”?
Haha, I bet you sound incredibly charming as a Brit! Love these pancakes; healthy non-healthy food is my favourite… you know what I mean. I’ve started sneaking ground flax and maca powder into the weirdest things, people are getting suspicious whenever I offer them anything. I JUST WANT YOU TO BE HEALTHY, EVERYONE. SPREAD THE LOVE.
Alas, I have no vitamix… but I could offer you the pleasure of my company? Um…
Ahhh, LOVE it! My coworkers do the same thing when I bring in treats! Can’t say I blame them though…I can’t remember the last time I brought in baked goods that didn’t have at least one taboo ingredient in them! Haha!
And girl, you are welcome ANYtime! 😉 I’ll forgive you for not owning a Vita!
Well, well, well, I just happen to have a few zucchini sitting in my fridge that are begging to be made into pancakes 🙂
I healthify pretty much every recipe I see. They mostly turn out well, except for the time I put beets in cupcakes- ewwwwww!!
Haha! I remember you mentioning that before…hmm, it sounds like a good idea! 😉
I’ve never considered putting zucchini into pancakes, but now it seems like such an obviously perfect idea! I’ve heard that zucchini adds so much moisture to baked goods, which is just how I like it 🙂
Ooooh I want 1 zuke pancake and about 10 slices of the bread! Seriously! Whenever I hear stuff like that out of family and friends I get excited. P and I overhead a girl saying “I dont eat anything green” and I smiled when paul barked out “Thats INSANE!!!!!” =) success!
Haha! Yesssss, veggie victory!!
I recently made zucchini bread oatmeal and loved it, but I haven’t tried it in pancakes yet. I have a million zucchini to use up too, so I’m definitely gonna try these!
Ohh, zucchini bread oatmeal? That sounds delicious! Hang on a minute…Ok, just bookmarked it! 😉
Hopefully I’ll have time in the morning to give it a go! Yay!
if I had a vitamix I’d totally bring it if you fed me, deal? Swoooooning.
Girrrrrl, you pictures are out of this world in here. Not that they don’t always knock my socks off, but they seem to be especially jumping out at me today 😉
Total brownie points for the pure VT maple syrup, too, by the way 😛 I have to admit here though – I don’t like (okay, I hate) zucchini. Eeek! I keep saying I’ll try zucchini bread, though, since everyone tells me it’s not detectable. And soon we’ll have zucchini coming out of our ears…
First you tell me that you’ve never tried sunflower seed butter…then you don’t like oatmeal…NOW you hate zucchini?? Wait, what was that? Oh that was just the sound of my heart breaking! 😉 You HAVE to give zucchini bread or even these pancakes a shot! I swear you can’t taste the zucchini at all! Promise!
And girl, thank you SO much for commenting on the pics! It seriously means a lot to me coming from you! I think using the black border helps them have more “pop”! You think?
Ahhh I love you! I have been on such a quest for yummy ways to use zucchini because our garden is producing so much. The other day I thought to myself, hmmmm I should try zucchini pancakes. You make them look so good! Now I HAVE to try them 🙂
Haha! Just in time! I’ve still got two HUGE zucchinis in my fridge right now…I’m thinking more pancakes are in order!
im really not sure about this one…but…its being bookmarked out of curiosity just the same.
I made my healthified socca on Saturday. Nothing is sacred here…everything gets healthified! The pancakes look unbelievable! Definitely on my list to make! I’m glad you had a great weekend Heather. I hope it’s a great week too!
Oh my goodness! Is it just a coincidence that I have some zucchinis waiting to be used up? I think not.
Holy yum. I love zucchini bread. I’m making these ASAP!
oh my goodness. These of course look amazing. Everything always looks so delicious that you make! I’ve never had zucchini bread but it’s only because my love of grilled zucchini wins every time.
Wow! These look fabulous and I love how you made them healthier. I have loads of zucchini on hand too!
THANK YOU!!! My garden is absolutely exploding with zucchini & I’ve been posting recipes left & right. This one looks amazing! I’m making them tomorrow morning 😀
Haha, great! Let me know what you think! 🙂
I’ve been searching the web to find two separate recipes. One for zucchini bread, and one for fluffy pancakes. The fact that I found both of the things I was looking for in ONE recipe makes me sooo happy! Thanks so much for sharing 🙂
Haha! Your welcome! I hope you like them!
These pancakes totally hit the spot. I tweaked the recipe a bit (hope you don’t mind). I used one T homemade apple butter (you can find the recipe in my blog at http://www.modernkitchenmaven.com) in place of the coconut oil which allowed me to cut the sugar to 2t. I also used a blend of 1/2c whole wheat pastry flour, 1/4c oat flour and 1/4c cake flour. They turned out great! I was searching for zucchini bread pancakes and these definitely hit the spot without making me feel guilty at all;). Thanks!
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Loved these, as did my 3 year old son! The only change I made was not using yogurt, simply because I didn’t have any. I used extra milk, until the consistency was right. (I used whole milk vs almond milk.) We’ve been given a bunch of zucchini from the garden, and this is a great way to use some of it! Thank you!
No, thank YOU!! I get so much interest in the high protein/oil-free pancakes that I almost never get feedback on my earlier recipe creations…and these are some of my absolute favorites! You just made my day! And I can’t wait to tell my friend who always says these are her favorite! 🙂
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