With just two of us at home, I get far fewer requests for pancakes. However, once in a while one of the two of us will develop a craving for pancakes. Then, there will magically be pancakes on a weekend morning. With a garden bursting with zucchini, it does seem that there may be zucchini bread pancakes in the near future!
The original post from October 2013
If we have a Sunday morning in which the teens are at home and there’s no need to rush out the door, I enjoy making a hearty breakfast. Quite often I will solicit a request from the teens or my husband, making the decision of what to make so much easier. However, last Sunday I knew what I wanted to try- a new version of pancakes.
My good friend and I used to dine at a local restaurant that always had creative pancake recipes on the menu. Unfortunately that restaurant went out of business, and I have yet to find another that serves such unique creations. So, I decided that I would take creativity into my own hands. All of us enjoy zucchini bread, and all of us enjoy pancakes, so why not combine the two?
Served with a pat of butter and some syrup, these were a delicious start to the day. The kids, who usually prefer chocolate chip pancakes, were willing to give these a try. They found them to be tasty. To be honest, not tasty enough to pass on the option of chocolate chip pancakes, but I believe that on a second breakfast of zucchini bread pancakes I might have full converts!
Zucchini Bread Pancakes
Ingredients
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3 tablespoons light brown sugar
- 1-1/2 teaspoons cinnamon
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1 cup milk*
- 3/4 cup shredded zucchini
- 1/4 cup chopped walnuts
Instructions
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Whisk egg in a large mixing bowl.
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Add both flours, sugar, cinnamon, baking powder, vanilla, and milk.
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Whisky until combined. (Batter may be slightly lumpy.)
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Add zucchini and walnuts, stirring just to combine.
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Preheat a griddle or large frying pan over medium heat.
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When heated, grease lightly with butter.
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Pour batter onto griddle to make pancake of desired size.
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After 2 or 3 minutes, or when bubbles appear in the pancakes, flip and cook second side for another 1-2 minutes. Both sides should be golden brown.
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Transfer to a serving plate.
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If pancakes are not being served immediately, wrap loosely in foal and keep warm in a 200 degree oven.
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Serve with butter and maple syrup.
Notes
