Thursday, August 14, 2014

Zucchini Bread Pancakes with Maple Yogurt

Every weekend we have pancakes as a special treat because Paul gets to enjoy breakfast with the kids. I usually always make the same two pancakes ... either my Honey Pancakes or Fruit & Nut Pancakes. With lots of delicious zucchini in the fridge I decided that we should forgo the pancakes and I would just make zucchini bread instead.

Feeling like this would let down the kids (let's be serious, they wouldn't even notice), I decided to make zucchini bread pancakes. After they were done, I fell in love with the flavor of the pancake, plus, I didn't want to use just maple syrup so I added yogurt to it and it tasted like a delicious frosting. I had one slight problem though, I messed up the batter and they were a really strange consistency.

Because I was so in love with the flavor and I had lots of zucchini to go around, we had these pancakes three more times the next week and by the following Saturday, I finally got it right and was ready for Paul to enjoy a good pancake again!

Zucchini Bread Pancakes with Maple Yogurt

Zucchini Bread Pancakes with Maple Yogurt

Makes 5-6

1 c zucchini, shredded and squeezed
1 c AP flour
1 medium banana, smashed
1 egg
1/4 c milk, I used almond milk
1 1/2 T maple syrup
1/2 t baking powder
1/2 t vanilla
1/2 t cinnamon
1/4 t salt

Maple Yogurt
1/3 c yogurt (I used vanilla)
2 t maple syrup

Top with almond meal or crushed walnuts

Mix all pancake ingredients in a bowl.

On medium heat, use a little coconut oil to grease your pan. In batches make silver dollar size pancakes. These took a little bit longer than your average pancake to be ready to flip. It was about 5 minutes on one side and 3 on the other.

While waiting, I mixed together the maple syrup and yogurt.

Zucchini Bread Pancakes with Maple Yogurt

When the pancakes are done, top with maple yogurt and crushed nuts.

Zucchini Bread Pancakes with Maple Yogurt

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