Description
Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.
Ingredients
Scale
- 1 1/4 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 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
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- 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 1/4 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.
- Category: Breakfast