Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.
By Danae Halliday
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.
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.
- 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
- 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
- In a large bowl whisk together the dry ingredients for the pancakes.
- In a smaller bowl whisk together the wet ingredients.
- Add the wet ingredients to the dry and fold together until combined.
- Stir in the shredded zucchini then set aside.
- Preheat a griddle per the manufacturers instructions.
- While the griddle is heating, whisk together all of the ingredients for the maple cream cheese topping until smooth.
- Scoop about 3 tablespoons or a scant ¼ cup of the pancake batter onto the greased griddle.
- Cook the pancakes for about 2 minutes or until bubbles form on top, then flip them over and cook for another 1-2 minutes.
- Serve the pancakes warm topped with the maple cream cheese topping and more maple syrup if desired.