Sweet Zucchini Bread Pancakes

Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.
By Danae Halliday

Sweet Zucchini Bread Pancakes

The first thing I decided to make with the zucchini from my garden was these Zucchini Bread Pancakes. I have a deep love for zucchini bread almost as deep as my love for pancakes. So of course it only made sense that I combine the two. Not only do the pancakes taste like a moist delicious slice of zucchini bread, but compared to a lot of zucchini breads that are full of oil, these pancakes are pretty darn healthy.

Sweet Zucchini Bread Pancakes

I used whole wheat pastry flour, which is what I always use when I make pancakes. Then instead of using oil in the pancakes I replaced it with plain Greek yogurt. Not only does the Greek yogurt eliminate the fat, but it also keeps the pancakes extra tender. I didn’t skimp on the zucchini when it came to these pancakes. They are loaded with 2 cups of shredded zucchini, which is approximately one large or 2 small zucchinis. To give the pancakes that zucchini bread flavor I added in a good amount of cinnamon, a little nutmeg, and of course vanilla extract because I add it to pretty much everything I bake. I decided to skip adding nuts or raisins this time, but pecans would definitely be a good choice if you decide to add some in!

Topping the pancakes is a maple cream cheese topping. I can remember as a kid loving to spread a layer of cream cheese on my zucchini bread, so it seemed only right that I make a topping reminiscent of that.

 

Click here for another great pancake recipe, Strawberry Quinoa Pancakes.

Sweet Zucchini Bread Pancakes
 
Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.
Author:
Recipe Type: Breakfast
Serves: 14-16 pancakes
Ingredients
  • 1¼ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • 1 cup milk, I used vanilla almond milk
  • 3 tablespoon plain non-fat Greek yogurt
  • 1 egg
  • 1 tablespoon maple syrup or brown sugar, use 2 tablespoons if you want a sweeter pancake
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 cups shredded zucchini
Maple Cream Cheese Topping
  • 2 ounces low fat cream cheese, softened
  • 4 ounces plain non-fat Greek yogurt
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla bean paste or vanilla extract
Instructions
  1. In a large bowl whisk together the dry ingredients for the pancakes.
  2. In a smaller bowl whisk together the wet ingredients.
  3. Add the wet ingredients to the dry and fold together until combined.
  4. Stir in the shredded zucchini then set aside.
  5. Preheat a griddle per the manufacturers instructions.
  6. While the griddle is heating, whisk together all of the ingredients for the maple cream cheese topping until smooth.
  7. Scoop about 3 tablespoons or a scant ¼ cup of the pancake batter onto the greased griddle.
  8. Cook the pancakes for about 2 minutes or until bubbles form on top, then flip them over and cook for another 1-2 minutes.
  9. Serve the pancakes warm topped with the maple cream cheese topping and more maple syrup if desired.

 

Danae Halliday

Danae Halliday

Hi, I'm Danae, the blogger, photographer, and recipe developer of Recipe Runner. Recipe Runner is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy!

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1 Comment
  1. Yummm.Looks awasome and tasty.Will give it a shot as the next dinner ;-) Btw,im a big fan into paleo cooking at this moment.Need to lose some weight after having my baby :-) Losing alot weight with it :-) Here is a inspirational cookbook for all of you http://megaomg.com/paleo-grubs.html There are hundreds of amazing recipes in it,so give it a shot ;-)

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