Description
Zucchini bread meets pancakes. These vegetable-packed pancakes are moist and super fluffy with brown sugar, cinnamon, and raisins.
Ingredients
Units
Scale
- 3/4 cup (180 ml) rolled oats
- 3/4 cup (180 ml) spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 eggs, separated
- 1 tbsp (15 ml) brown sugar, packed
- 1 tsp blackstrap molasses
- 2 tsp vanilla extract
- 1/4 cup (60 ml) vanilla-flavored yogurt
- 2 medium zucchini, grated
- 1 cup (240 ml) buttermilk
- 3 tbsp (45 ml) chopped walnuts
- 2 tbsp (30 ml) raisins
- Maple syrup and walnuts, to serve
Instructions
- Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Transfer the oat flour to a medium-sized bowl.
- Add the spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg, and mix with a wooden spoon until well combined.
- In a large bowl, whisk the egg yolks and brown sugar. Mix in the molasses, vanilla extract, yogurt and grated zucchini. Add the buttermilk, and mix until well combined.
- In another bowl, use electric beaters to beat the egg whites into firm peaks.
- Pour the dry ingredients (the flour/oats mixture) into the wet ingredients (the egg yolks/buttermilk mixture). Mix until just combined. If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute.
- Fold the egg whites into the batter. This is easiest if you fold in one tbsp first, and then add the remainder of the egg whites.
- Fold in the chopped walnuts and raisins.
- Preheat a skillet over low heat. Grease with cooking oil spray, and then add 1/4 cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook the pancakes for 2 – 3 minutes on one side (or until bubbles appear on the surface). Flip, and cook for 1 – 2 minutes on the other. Adjust the stove heat as needed.
- Serve with maple syrup and some extra walnuts. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180