Zucchini Bread Pancakes for One

The conundrum of what to do with excess zucchini that plagues those who grow the summer vegetable usually presents itself right about now.

Had enough grilled squash, but not enthused about the idea of turning on the oven to bake a loaf of zucchini bread?

Here’s your answer.

Zucchini Bread Pancakes!

For one. That’s how I roll.

I don’t know about you, but I like my zucchini bread stuffed with chocolate chips and walnuts; if those add-ins don’t float your boat, no problem-o. You might just want to double up on the maple syrup ;).

As is true with the bread that served as the inspiration for these pancakes, there is no zucchini flavor… but the flecks of green are aesthetically pleasing, and it’s nice to get a dose of veggies with breakfast.

Think of it like this: the zucchini cancels out the chocolate chips!

So go ahead and grate up some zucchini. These pancakes will at least put a small dent into the plethora of squash consuming your fridge, and will certainly put a smile on your face.

Zucchini Bread Pancakes for One

Printer-Friendly Recipe

yield: 4 pancakes

Ingredients:

  • 1/2 cup whole wheat pastry flour
  • 1 1/2 tsp evaporated cane juice OR granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • tiny pinch of ground nutmeg
  • tiny pinch of salt
  • 1 egg white
  • 1/2 cup low fat buttermilk, well-shaken
  • 1/4 tsp pure vanilla extract
  • 1/2 cup shredded zucchini, wrapped in a kitchen towel and wrung out to remove excess moisture
  • 1 Tbsp chopped toasted walnuts, optional
  • 1 Tbsp chocolate chips, optional (I used Sunspire grain-sweetened chocolate chips)
  • canola oil cooking spray
  • pure maple syrup, preferably grade B

Directions:

  1. In a medium mixing bowl, whisk together the first 7 ingredients (flour through salt).
  2. In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded zucchini.
  3. Stir dry ingredients into the wet just until moistened. Fold in the chopped walnuts and chocolate chips. Set aside to rest.
  4. Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
  5. When hot, spoon the batter into the skillet by the 1/4 cupful.
  6. When bubbles appear on the surface of the batter, (about 2-3 minutes), the pancakes are ready to be flipped.
  7. Flip pancakes and let cook for another minute or so, or until golden brown.
  8. Serve with maple syrup.

Nutritional Information:

407.5 calories, 9.2 grams fat, 2.4 grams saturated fat, 10.3 grams fiber, 15.6 grams sugar, 17.3 grams protein

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