I have lots of thoughts on pancakes, but here's what I know:
But I also know I don't actually crave pancakes all too often, so when that random urge hits, I
I know pancakes taste best after you sleep late (and that's all relative, isn't it?) and in the company of others, a.k.a your best friend, your best sister, or your best husband who's secretly shocked you've suggested pure, straight carbs be ingested for breakfast.
I know pancakes aren't the smartest breakfast choice when you're amping up to wear that string bikini in your drawer. News flash! That seasonal ship has sailed.
And I know pancakes are usually just a vehicle for consuming other sweet and delicious things, like luscious fresh fruit, drippy maple syrup, oozy butter, and a shake of powdered sugar. I know they're not vehicles for vegetables. God, no. Never! Except...
...except I love zucchini bread! I love the sweet, dense, aromatic and richly-spiced details of perfectly-baked zucchini bread. I love how zucchini bread feels like a decadent snack when there's something healthy all up in there too. I love how zucchini bread lets you use the last of summer's bounty to bake something so deliciously autumn-ish. So who says my pancakes can't handle being jacked up in the same way?
There are things I think I know about pancakes, and then there are things that make me reconsider my carb rules. This recipe is one of those things. Not only is it low in fat and sugar, but it produces fluffy, thick pancakes studded with healthy zucchini and reminiscent of its rich snack counterpart.
Do it up this Sunday. It's a wonderful world, isn't it?
Zucchini Bread Pancakes
Adapted from Smitten Kitchen
Yields 2-3 servings
1/2 c egg substitute (or 2 large eggs)
3 tbs vegetable oil
2 tbs light brown sugar
1/4 c buttermilk
1/2 tsp vanilla extract
2 c shredded zucchini (about 2 medium)
1 c flour (I used 1/2 c gluten-free flour and 1/2 c whole wheat flour, for fun)
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
In a large bowl, combine the eggs, oil, sugar, buttermilk, and vanilla, and stir until smooth. Stir in the zucchini and incorporate well.
In a small bowl, whisk together the flour, salt, bakind soda, cinnamon, and nutmeg.
Stir the dry ingredients into the batter, mixing just until combined.
Heat a large skillet over medium heat, and spray with cooking spray. Ladle out 1/4 cup-sized dollops of batter onto the skillet. This is a thick batter so it likely won't run into the nearby pancakes. Cook until bubbles appear on the surface, about 2-3 minutes. Flip, and cook another 2 minutes or so, or until golden underneath.
Serve warm with butter and syrup.