Whole Wheat Zucchini Bread Pancakes

Okay, there are a lot of whole wheat pancake recipes out there, right? What sets this one apart is that it is packed with shredded zucchini and spices to make it taste like a thick slice of zucchini bread.

Oh, man. I could eat these for breakfast, lunch and dinner. Even my kids will descend upon the platter with gusto. Don’t tell them they shouldn’t want to eat their veggies.

I start out by grinding my wheat berries in the Wonder Mill. I actually think these pancakes taste better and cook up better with freshly ground whole wheat than store bought flours.

Then shred and drain enough zucchini to make 2 packed cups. Give the shredded zucchini at least 15 minutes to sit in a colander and release excess water. You don’t want the batter to be too thin or watery.

Don’t worry if the batter seems to have too much zucchini. I promise that it is still visible but less prominent once it cooks.

Then add 1/3 cup of batter to your preheated skillet or griddle and wait for the smell of warm zucchini bread.

I hope you enjoy this recipe as much as my family does. Even my pickiest eaters ask for seconds with these whole wheat pancakes.

Whole Wheat Zucchini Bread Pancakes

 

Author:

ALKruse

Serves: 4

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Ingredients

• 2 Large Eggs
• 3 tablespoons olive oil
• 2 tablespoons brown sugar, packed
• ¼ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups packed zucchini, shredded & drained
• 1 cup whole wheat flour
• 1 tablespoon ground flax seed
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ lemon, zested

Instructions

1. Make sure your zucchini has drained for at least 15 minutes. It will give off a lot of excess moisture as it sits and you don't want it to make the batter too watery.
2. In a medium bowl, whisk together the eggs, olive oil, brown sugar, Greek yogurt and vanilla extract. Mix in the drained zucchini.
3. Grind your wheat berries and add to a separate bowl along with the flax seed and spices.
4. Add the dry ingredients to the wet mixture along with the lemon zest and mix to just combine.
5. Cook on a preheated griddle or skillet at 300 degrees. Drop by ¼ cup or ⅓ cup scoops and cook till bubbles form and both sides are golden brown.

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