Are you craving a warm, comforting breakfast that’s also healthy and easy to make? Look no further than these delightful Zucchini Bread Pancakes for One. Packed with the goodness of zucchini and the cozy flavors of zucchini bread, this single-serving recipe is perfect for a leisurely morning treat. Let’s dive right into making these delectable pancakes!
| Name | Zucchini Bread Pancakes for One |
|---|---|
| Cuisine | Fusion |
| Prep Time | 10 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 1 serving |
| Yield | 3-4 pancakes |
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!
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
Estimated Nutrition Per Serving
Calories: 250-300 kcal
Carbohydrates: 55 grams
Protein: 6 grams
Fat: 2 grams
Fiber: 5 grams
Sugar: 18 grams
Instructions
1. Prepare the Zucchini
Start by washing and grating the zucchini using a box grater. Once grated, squeeze out any excess moisture using a clean kitchen towel or paper towels. Set the zucchini aside.
2. Mix the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, ground cinnamon, and ground nutmeg. Mix well to ensure the dry ingredients are evenly incorporated.
3. Create the Pancake Batter
In another bowl, whisk together the honey (or maple syrup), unsweetened applesauce, almond milk, and vanilla extract. Add the grated zucchini to this wet mixture and stir until combined.
4. Combine Wet and Dry Ingredients
Gently fold the wet zucchini mixture into the bowl of dry ingredients. Stir until just combined, being careful not to overmix. A few lumps in the batter are perfectly fine.
5. Heat the Pan
Place a non-stick skillet or frying pan over medium heat and lightly grease it with cooking spray or a small amount of oil.
6. Cook the Pancakes
Pour a ladleful of the pancake batter onto the heated skillet to form a round pancake. Cook for about 2-3 minutes on each side, or until the edges turn golden brown, and the pancake is cooked through.
