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:
“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! 😉
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!
moi… humid! 😉
Of course it HAD to be included in yesterday’s breakfast!
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!
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!
But surprisingly, it doesn’t taste “healthified” at all!
Scouts honor! 😉
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”?