Um, hello breakfast!
A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup – These always disappear so quickly!
Can every meal be breakfast, please?
Imagine eating a stack of these for breakfast, lunch, and dinner every single day. I could get used to that. The zucchini keeps these pancakes incredibly soft and moist even without any oil or fat in the recipe, and you really can’t taste the sneaky zucchini in here at all. They’ll remind you of eating homemade zucchini bread, just in the form of pancakes!
Did you know Saturday was National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day?
A little over a year ago, when I was moving into my apartment, one of my new neighbors saw me out in the hall and introduced himself, asking if I needed help with the precariously balanced boxes in my arms. I thanked him and said I was fine but that it was nice to meet him. Maybe my nice-to-meet-you smile is too big… I don’t know… but suddenly out of nowhere, a girl appeared from the doorway of their apartment, scowled at me, and said emphatically, “I’m Emily, and I’m his WIFE” as if she thought I’d been trying to steal her husband.
Awkward…
For obvious reasons, I decided it was best to skip National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day this year and keep the zucchini all to myself. 😉
P.S. That’s not even close to being the weirdest thing that’s happened to me since moving to DC.
Sometimes I think I should give up cookbooks and write soap operas instead. I have so much material!
Zucchini Pancakes
Ingredients
- 1 tsp pure vanilla extract
- 1 1/2 tsp white or apple cider vinegar
- pinch stevia, or 1 1/2 tbsp pure maple syrup
- 1/4 cup milk of choice (Decrease by 1 1/2 tbsp if using maple syrup) (60g)
- 1/3 cup finely grated zucchini, loosely packed (60g)
- 1 tbsp oil OR more milk of choice
- 1/2 cup spelt, white, or Arrowhead Mills gf flour (65g)
- 3 tbsp rolled oats (15g)
- optional 1/4 tsp cinnamon
- scant 1/4 tsp salt
- 1 tsp baking powder
- mini chocolate chips, optional
Instructions
Whisk together the first 6 ingredients in a bowl. In a separate bowl, stir together all remaining ingredients, then pour wet into dry and whisk to form a batter. (If batter is too thin—which might be the case, depending on the flour you’ve used—just add a little extra flour until you achieve a pancake-like batter.) For fluffiest results, refrigerate the batter at least 15 minutes before proceeding. Grease a medium skillet and place over medium heat. Once hot, drop on small ladles of batter. When the edges begin to look dry, flip and cook one additional minute before removing from the skillet. It may be necessary to re-grease the skillet between batches to prevent sticking. You can freeze extra pancakes if desired, placing a layer of parchment or wax paper between each pancake.
LINK OF THE DAY:
Cinnamon Roll Pancakes – with a good-for-you “no sugar” cinnamon roll swirl
Hi Katie! Can you substitute oat floor (oatmeal ground into a flour) for the flour in this recipe? Thanks!
I’m going to try it, and I’ll report back to let you know how it goes!
Sorry I took all day to report back! I made these for breakfast this morning using homemade oat flour. It worked out beautifully! The only thing was after letting the batter sit for about a minute while I greased the griddle, it thickened up more than normal pancake batter should. Another tablespoon or two of milk would have done the trick, but I didn’t add it. They had the taste and texture you would expect from normal pancakes though, save for the zucchini part. Very delicious recipe! I recommend it 🙂
You are so kind to try the oat flour substitute! Thank you! I’m excited to try these and your other recipes. They all sound delicious!!
What a great way to use up my abundance of zucchini! Now I can eat it for 3 meals a day instead of two.
These sound awesome! Except that they’re not oatmeal, and every time I think about having something different for breakfast I’m always like, nah, I gotta have my oatmeal. But hmm, maybe these are healthy enough to be dinner??
Oatmeal AND pancakes for breakfast!
I am exactly the same. Always always porridge for breakfast.
Five days ago I discovered the best Recipe ever vegan pancakes, using chickpea flour, anyhow ever since I have made them every single day I was just like a random email amongst my other meals except, three days ago and then discovered I could put grated carrot into the perfect pancake batter. So I might try the same better but adding courgette, based on this recipe and the fact it can be done and probably tastes pretty good!
Yum! I’m a big fan of zucchini bread, so I’m excited to try this. They look so good!
That’s hilarious! Also these pancakes look absolutely delicious.
Now that is awkward. But their loss is apparently our gain! Great looking recipe!
I’m glad you put these in pancakes and not oatmeal. Apparently “zoatmeal” is a strange new trend in the food blog world and it’s sort of freaking me out. These look AMAZING though! lol
Please respond : Allergic to the oats part
What can I substitute it with ?
Can wholemeal spelt flour be used?
Thanks
You can definitely use wholemeal spelt flour. That’s what I use. Unfortunately for the oats, you will have to experiment. But be sure to report back if you try something that works, such as quinoa flakes perhaps!
I thought it was going to be national sneak zucchini into your pancakes day when I started reading this. I am going to have to try these with my son, he won’t touch zucchini yet. Though I’d have to remove the chocolate, I hate to admit it but my son hates chocolate. I know I know, I’m dealing with it one day at a time :).
More chocolate for you! 😉
Haha I thought this was a big stack of chocolate chip cookies but even better, it’s another way to use up the zucchini in my garden yay!