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
These look so amazing! Can you try making a twist on cannoli’s? 😀
oh Katie, you are so creative. I love all of your ideas. Actually after seeing recipes with zucchini as ingredient for banana bread I’ve just been waiting for someone to surprise me with zucchini pancakes et voilà, you listened to my prays. So thanks for that, definitely going to try it out.
I’ve never tried zucchini pancakes before, but these sound amazing! And combined with chocolate chips–major yum!!
I just need to pick up some zucchini, and then I’m gonna try these!
They look delicious.
Hi Katie, So funny- I was just looking up zucchini pancakes today to make for my one-year-old and I (husband won’t eat them because he knows I make “too healthy” snacks for her). I ended whipping up a mixture of banana, avocado, cinnamon, and eggs (we aren’t vegans) because I couldn’t find one at the time. Now, I have one to go off of!!! Thank you! I’m going to try and use almond and/or coconut flour, which I know can be tricky to get the right consistency. 🙂 Thanks again for today’s recipe and others that are so great!!
This sounds amazing! We have zucchini coming out ears so this is perfect timing 🙂
Hello, second breakfast! Those look amazing!
Oh my goodness these look AMAZING! Also – If you wrote a soap opera, I would totally read it haha.
I love the idea of adding zucchini to pancakes. These look awesome. I can’t wait to try them out!
these are awsome!! I made the batter yesterday and let it sit longer in the fridge )a few hours( and they came out D-lish! I still have some batter left so I’ll have more for today! (yesterday I made ~10)
I actually used 1 whole big zucchinni for this and quadrupled the recipe 🙂
I actually think that they would be better without the choc-chips (even though I do love chocolate) but thats just me…
Also-I used whole rye flour+white flour in the batter.
And subbed water for milk.
I love your idea to use rye flour!