Fluffy Whole Wheat Zucchini Bread Pancakes
User Reviews
4.8
Fluffy Whole Wheat Zucchini Bread Pancakes
Description
This recipe blends whole wheat pastry flour with baking powder, cinnamon, nutmeg, and salt to build a spiced dry mix. Wet ingredients include shredded and drained zucchini, egg, maple syrup, melted coconut oil, vanilla extract, and almond milk. Combining these yields a batter that is slightly thick but pourable. Pecans can be folded in for added texture.
Cooking on a greased skillet over medium heat allows pancakes to develop bubbles on the surface before flipping to cook golden brown on both sides. Adjusting batter consistency helps achieve desired thickness and tenderness.
These pancakes make a wholesome breakfast or brunch option, delivering vegetable nutrition in a familiar form. Serve with syrup or your preferred toppings to complement the spicy, moist texture.
For gluten-free versions, oat flour or all-purpose gluten-free flour can be substituted, although results may vary. Properly squeezing moisture from zucchini prevents overly wet batter, ensuring light pancakes.
Ingredients
- For the dry ingredients:
- 1 cup whole wheat pastry flour or white whole wheat flour, 113 g
- 2 teaspoons baking powder
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the wet ingredients:
- 1 zucchini shredded, squeezed of excess moisture, from 1 medium, heaping cup
- 1 egg
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon coconut oil melted and cooled, or sub melted butter
- 1 teaspoon vanilla extract
- ½ cup almond milk unsweetened vanilla, or milk of choice, 120 g
- pecans optional, chopped, 1/4 cup
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
- Drain shredded zucchini well to avoid excess moisture in the batter, maintaining pancake structure.
- For gluten-free pancakes, experiment with oat flour or a gluten-free all-purpose flour blend; note texture differences may occur.
- Adjust batter consistency as needed by adding milk to thin or flour to thicken before cooking.
- Serve warm with syrup or preferred toppings to highlight the subtle spice notes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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