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Zucchini Bread Pancakes

by on August 15, 2014 in Breakfast, Pancakes August 15, 2014 BreakfastPancakes
See post on Kristen @ A Mind Full Mom’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Description

Zucchini Bread Pancakes take plain whole wheat pancakes to pancake heaven. Sweet pineapple is tucked into every bite and the topping makes these pancakes seem more like dessert than breakfast.

Ingredients

  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Shredded Zucchini
  • 1 cup Canned Crushed Pineapple, Drained
  • ½ cups Pineapple Juice (reserved From Crushed Pineapple)
  • 1 cup Milk
  • 2 whole Eggs, Whisked Lightly
  • 1 teaspoon Vanilla
  • 1 Tablespoon Coconut Oil Plus Extra For Greasing Griddle
  • ½ cups Greek Yogurt
  • ⅓ cups Maple Syrup Or More As Desired
  • ¼ cups Toasted, Chopped Walnuts

Preparation

Heat a large skillet or griddle to medium and grease with a bit of coconut oil.

Whisk the dry ingredients together (flour through salt) in a large bowl. Toss the zucchini and pineapple in the dry ingredients (this will keep them evenly distributed throughout the pancakes.) Set aside.

Combine the pineapple juice, milk, eggs, vanilla, and oil together. Add this into the dry ingredients and mix until well combined, but don’t over-mix. Add more milk or pineapple juice if your mixture appears dry. (This will depend on how moist your shredded zucchini is.)

Ladle batter by 1/4 cup measurements onto the greased skillet, leaving space between each scoop. Cook about 4 minutes per side or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes. Remove cooked pancakes to a plate and repeat cooking the rest of the batter.

Serve with a dollop of plain Greek yogurt, maple syrup, and toasted walnuts.

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rinabeana on 8.25.2014

I love zucchini bread and my sister keeps me in constant supply of zucchini in the summer so I gave these a try. I loved the nutty flavor from the whole wheat flour and I’m glad I didn’t sub white whole wheat flour like I usually do. I wasn’t completely sold on the pineapple component, though. The little chunks of crushed pineapple just popped out of the pancakes when we cut them up to eat them. I had halved the recipe since there are just two of us. I think next time I might just use 1 c. zucchini, 3/4 c. milk, and add a small amount of brown sugar (maybe a tablespoon?) in place of the pineapple. I also added 1/2 tsp. cinnamon and 1/4 tsp. nutmeg because that’s how I spice my zucchini bread. My boyfriend hates Greek yogurt, so we just had maple syrup on top. The (half) recipe made 8 pancakes using 1/4 c. batter for each. Fluffy and yummy! Thanks for sharing!

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