Zucchini Bread Pancakes

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