Fluffy Whole Wheat Zucchini Bread Pancakes
User Reviews
4.8
84 reviews
Excellent
Fluffy Whole Wheat Zucchini Bread Pancakes
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Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These healthy zucchini pancakes are dairy free, naturally sweetened with pure maple syrup and taste just like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you'd like!
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Ingredients
- For the dry ingredients:
- 1 cup (113g) whole wheat pastry flour or white whole wheat flour*
- 2 teaspoons baking powder
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the wet ingredients:
- 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
- 1 egg
- 2 tablespoons pure maple syrup (or honey)
- 1 tablespoon melted and cooled coconut oil (or sub melted butter)
- 1 teaspoon vanilla extract
- ½ cup (120g) unsweetened vanilla almond milk (or milk of choice)
- Optional: ¼ cup chopped pecans
Instructions
- In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.
- In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using.
- Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way to wet, add another tablespoon of flour.
- Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.
Notes
- See the full post for tips, tricks & ways to store and freeze these pancakes!
- *If you want to make these gluten free, I suggest using oat flour or an all purpose GF flour for these pancakes. I have not tested a gf version so cannot be sure that they'll work correctly.
Nutrition Information
Show Details
Serving
1serving (2 pancakes)
Calories
200cal
(10%)
Carbohydrates
32.8g
(11%)
Protein
5g
(10%)
Fat
5.4g
(8%)
Saturated Fat
3.3g
(17%)
Fiber
5.3g
(21%)
Sugar
7.9g
(16%)
Nutrition Facts
Serving: 4servings, 2 pancakes each
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1serving (2 pancakes) | |
| Calories | 200cal | 10% |
| Carbohydrates | 32.8g | 11% |
| Protein | 5g | 10% |
| Fat | 5.4g | 8% |
| Saturated Fat | 3.3g | 17% |
| Fiber | 5.3g | 21% |
| Sugar | 7.9g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
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