Healthy Greek Yogurt Zucchini Pancakes
User Reviews
5
9 reviews
Excellent
Healthy Greek Yogurt Zucchini Pancakes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3/4 cup whole wheat flour + 2 tablespoons, you may substitute all-purpose flour if desired
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional, but adds a nice pop of flavor
- 2 egg large, separated
- 1 cup Greek yogurt full-fat
- 1 teaspoon vanilla extract
- 2 tablespoons dark brown sugar
- 1 tablespoon honey optional, but if you don't add it sub in an extra tablespoon of brown sugar
- 1 cup zucchini coarsely shredded
- butter for the pan, typically 2-3 tablespoons for one batch of pancakes
Instructions
- In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
- In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey.
- Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
- With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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