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If we have a Sunday morning in which the teens are at home and there’s no need to rush out the door, I enjoy making a hearty breakfast. Quite often I will solicit a request from the teens or my husband, making the decision of what to make so much easier. However, last Sunday I knew what I wanted to try- a new version of pancakes.
My good friend and I used to dine at a local restaurant that always had creative pancake recipes on the menu. Unfortunately that restaurant went out of business, and I have yet to find another that serves such unique creations. So, I decided that I would take creativity into my own hands. All of us enjoy zucchini bread, and all of us enjoy pancakes, so why not combine the two?
Served with a pat of butter and some syrup, these were a delicious start to the day. The kids, who usually prefer chocolate chip pancakes, were willing to give these a try and found them to be tasty. To be honest, not tasty enough to pass on the option of chocolate chip pancakes, but I believe that on a second breakfast of zucchini bread pancakes I might have full converts!
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup flour
- 3 Tb. brown sugar
- 1-1/2 tsp. cinnamon
- 1 Tb. baking powder
- 1 tsp. vanilla
- 1 cup milk*
- 3/4 cup shredded zucchini
- 1/4 cup chopped walnuts
- Whisk egg in a large bowl. Add flours, sugar, cinnamon, baking powder, vanilla, and milk.
- Whisk until combined (batter may be slightly lumpy).
- Add zucchini and walnuts, stirring well.
- Preheat a griddle or large frying pan over medium heat. If not using a nonstick pan, grease lightly with butter. Pour batter onto griddle to make pancake of desired size.
- When bubbles appear in the pancakes (approximately 2-3 minutes), flip and cook second side for another 2 minutes.
- Transfer to a serving plate.
- If pancakes are not being served immediately, wrap loosely in foil and keep warm in a 200° oven.
- *I prefer a thinner pancake. For thicker pancakes, use less milk.
- For really thin pancakes, increase the amount of milk.
