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.

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

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• Author: Danae Halliday
• Total Time: 30 minutes
• Yield: 14-16 pancakes 1x

Description

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

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups (300 ml) whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/8 tsp nutmeg
• 1 cup (240 ml) milk, I used vanilla almond milk
• 3 tbsp plain non-fat Greek yogurt
• 1 egg
• 1 tbsp maple syrup or brown sugar, use 2 tbsp if you want a sweeter pancake
• 1 tsp vanilla bean paste or vanilla extract
• 2 cups (480 ml) shredded zucchini

Maple Cream Cheese Topping

• 2 oz (55 g) low fat cream cheese, softened
• 4 oz (115 g) plain non-fat Greek yogurt
• 2 tbsp maple syrup
• 1/2 tsp vanilla bean paste or vanilla extract

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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 tbsp or a scant 1/4 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.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 280

Find it online: https://honestcooking.com/sweet-zucchini-bread-pancakes/

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