Description
Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.
Ingredients
Units
Scale
- 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
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 tbsp 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 280