I’ve always been very open about my love of pancakes and zucchini. There’s no sense in hiding a love affair if it’s a good one right? Then I thought what would happen if I brought two loves together and made them one? Voila…Zucchini Bread Pancakes. I used my basic oatmeal pancake recipe as a base, then I added grated fresh zucchini. I love how they turned out! –
When you think about it, zucchini bread is delicious, so why wouldn’t the same flavours work in a pancake? Well, let me tell you that they do in fact work. These pancakes are so good. So good that even the self proclaimed zucchini haters in my family love them, and will eat many.
These are great for breakfast but I also like to serve them up sometimes for backwards dinner! I do that sometimes, because some days when Dad isn’t home for dinner, I get a little more relaxed with my meal planning. Does this ever happen to you? Who ever decided that pancakes weren’t acceptable for dinner? I think they are a perfectly acceptable dinner idea and my kids love the change in routine! –
These pancakes are hearty, doughy, and have extra nutrition with the added zucchini and oats. Winner winner pancake dinner.
Zucchini Bread Pancakes
- 1 cup oats
- 1 cup all purpose flour (if you want you can use 1/2 cup all purpose and 1/2 cup whole wheat flour)
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 cup plain yogurt (a Balkan or Greek works great or even sour cream)
- 3/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 1/4 cup melted butter
- 1 cup small zucchini grated (about 1 )
Grate the zucchini. Then between a towel, squeeze out as much liquid as you can. Set aside.
In a bowl combine the oats, flour, sugar, baking powder, baking soda, and cinnamon.
In a separate bowl combine the yogurt, milk, eggs, vanilla and butter.
Stir in the grated zucchini.
Then add the wet ingredients to the dry. Combine.
On a low to medium heat preheated griddle, scoop 1/4 cup of the batter for each pancake.
Serve with syrup or a cinnamon/sugar mix.
I used a small zucchini for this recipe. My thoughts on this are: the more zucchini you use, and the less you wring it out, the more mushy your pancakes will be. So the amount of zucchini you use, is up to you. If you would like them more dry, I would suggest half of a small zucchini.