Deliciously fluffy whole wheat pancakes. These are wonderful with butter and maple syrup… and maybe a fresh sprinkling of in season blue berries! I recommend doubling or tripling this recipe as it only makes 8 pancakes.
Remember that any summer squash can always be used interchangeably with zucchini, especially if you would prefer your pancakes without the small green specks of the zucchini skin.
- For the dry ingredients:
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the wet ingredients:
- 1 heaping cup shredded zucchini or summer squash, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
- 1 egg
- 2 tablespoons pure maple syrup (or honey)
- 1 tablespoon melted and cooled coconut oil (or sub melted butter)
- 1 teaspoon vanilla extract
- ½ cup unsweetened vanilla almond milk
1. Mix dry and wet ingredients in separate bowls then combine together.
2. Drop batter by 1/3 cups onto a hot, greased griddle. Cook until bubbles appear on the top.
3. Flip pancake and cook until golden brown on the underside.
4. Serve hot with favorite pancake toppings.
Recipe From: Ambitious Kitchen