Ally's Sweet & Savory Eats: Zucchini Bread Pancakes

Thursday, July 25, 2019

Zucchini Bread Pancakes

When zucchini comes into season, it's comes on with a vengance.
Here's a great way to use some of it up in my Zucchini Bread Pancakes!

zucchini bread pancakes

Yesterday I spent the afternoon in the kitchen listening to some of my favorite podcasts and making a helluva mess.  Both our girls were gone with a friend at the pool for the afternoon and with just one child at home {let's face it, the easy older one} I busted out three new recipes.

One being these pancakes!

More on those in a moment.  One recipe I'm still holding secret and one being a fun pickling recipe with some garden veggies that are currently frementing in my fridge.  Hopefully those turn out and I'll be showcasing them next.

zucchini bread pancakes

Speaking of podcasts they kinda keep me sane.  I listen to one every morning when I venture out while the house is quiet with the dog for our daily walk.  I will also pop one on when I'm weeding the garden {because I loathe weeding and desparately need a distraction}, sometimes when I'm driving and other times when I have a spare moment of quiet.

Like yesterday in the kitchen with only one kid at home.

Some of my favorites {because I know you'll ask} are as follows: The Armchair Expert with Dax Shepard, The Big Boo Cast, That Sounds Fun, On a Mother Level, Squad Life with Crystal Blin, Ordinary People, Ordinary Things, The Popcast, The Happy Hour with Jamie Ivey and so many more.

zucchini bread pancakes

Moving on.  Now you know what I listen to!  For podcasts anyway.

How about these flapjacks?

I remember growing up in the summer my Mom made the BEST homemade zucchini bread.  It's like banana bread but better {if that's possible}.  We only had it in the summer as that was when random zucchinis would be waiting for you on your doorstep when you arrived home from various outings.

You never really knew who put them there as the possibilities were endless {everyone and their brother had a garden full}, but basically it was like playing a game of door dash.  Who can run up to that house, place it at the door and run away before anyone notices type of game.

This is the kind of fun we have here in the Midwest.

zucchini bread pancakes

Anyway, instead of making a typical batch of zucchini bread again {although that will still happen}, I figured I'd change it up and turn that ideas into PANCAKES.

We love a good pancake in this house.  In fact I have one child who would eat them every single darn day of her life, but I try and limit her to once a week {usually Saturdays}.  My homemade recipe is engraved in my brain.  It's rare I have to look it up!

I took that recipe and tweaked it a bit to make it taste like that zucchini bread we all know and love....at least pretty similar.  Then I shredded up that zucchini given to me by a friend and folded it into the batter and well, it was a match made in heaven. 

zucchini bread pancakes

All three kids LOVED them.  They did ask, "what's that green stuff?", but didn't even flinch when I told them zucchini.  They gobbled them down anyway.

They are a bit thin and a bit thick - right in the middle, light and fluffy and so incredibly soft.  It is exactly how I enjoy a homemade pancake.

Slather on a bit of soft butter, drizzle with some quality maple syrup and breakfast is made!  Give these a try on your next pancake day and let me know what you think!  Tag me on social media {@sweetsavoryeats} and I'll help to share the love.

Zucchini Bread Pancakes


Yield: 12, 5-inch pancakes
Author:
prep time: 2 hourcook time: 4 Mtotal time: 2 H & 4 M
Extra zucchini on hand? Why not turn our favorite zucchini bread flavors into pancakes!

ingredients:

  • 1/4 cup vinegar
  • 1 1/2 cups 2% or whole milk
  • 1 egg
  • 2 T brown sugar
  • 2 T vanilla
  • 2 t nutmeg
  • 2 t cinnamon
  • 1/2 t salt
  • 1 1/2 t baking powder
  • 1 1/2 t baking soda 
  • 1 3/4 cup flour
  • 1 cup shredded zucchini, pressed and drained

instructions:

How to cook Zucchini Bread Pancakes

  1. In a bowl combine the vinegar and milk.  Let this sit for 10 minutes.
  2. Whisk in the vanilla, sugar, spices and egg.
  3. Sift in the flour gently stirring to combine.
  4. Fold in the shredded zucchini (make sure the zucchini has been pressed and drained of all excess liquid).
  5. Cover and place in the fridge for 2 hours or overnight.
  6. Cook pancakes on a hot, greased griddle, ladeling two large serving spoons to form  5 inch pancakes.  Cook 3 minutes the first side (or until bubbles pop), then another minute on the other side.
  7. Serve warm with butter and maple syrup.
Calories
103.98
Fat (grams)
1.77
Sat. Fat (grams)
0.84
Carbs (grams)
16.84
Fiber (grams)
0.97
Net carbs
15.87
Sugar (grams)
2.20
Protein (grams)
3.61
Sodium (milligrams)
335.48
Cholesterol (grams)
18.55
Created using The Recipes Generator

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