Zucchini Bread Pancakes for One

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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!

NameZucchini Bread Pancakes for One
CuisineFusion
Prep Time10 minutes
Cooking Time10 minutes
Total Time20 minutes
Servings1 serving
Yield3-4 pancakes

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

Zucchini Bread Pancakes for One

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

Zucchini Bread Pancakes for One

Here’s your answer.

Zucchini Bread Pancakes!

For one. That’s how I roll.

Zucchini Bread Pancakes for One

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 ;).

Zucchini Bread Pancakes for One

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.

Zucchini Bread Pancakes for One

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

Zucchini Bread Pancakes for One

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.

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