Every weekend we have pancakes as a special treat because Paul gets to enjoy breakfast with the kids. I usually always make the same two pancakes ... either my Honey Pancakes or Fruit & Nut Pancakes. With lots of delicious zucchini in the fridge I decided that we should forgo the pancakes and I would just make zucchini bread instead.
Feeling like this would let down the kids (let's be serious, they wouldn't even notice), I decided to make zucchini bread pancakes. After they were done, I fell in love with the flavor of the pancake, plus, I didn't want to use just maple syrup so I added yogurt to it and it tasted like a delicious frosting. I had one slight problem though, I messed up the batter and they were a really strange consistency.
Because I was so in love with the flavor and I had lots of zucchini to go around, we had these pancakes three more times the next week and by the following Saturday, I finally got it right and was ready for Paul to enjoy a good pancake again!
1 c zucchini, shredded and squeezed
1 c AP flour
1 medium banana, smashed
1/4 c milk, I used almond milk
1 1/2 T maple syrup
1/2 t baking powder
1/2 t vanilla
1/2 t cinnamon
1/4 t salt
1/3 c yogurt (I used vanilla)
2 t maple syrup
Top with almond meal or crushed walnuts
Mix all pancake ingredients in a bowl.
On medium heat, use a little coconut oil to grease your pan. In batches make silver dollar size pancakes. These took a little bit longer than your average pancake to be ready to flip. It was about 5 minutes on one side and 3 on the other.
While waiting, I mixed together the maple syrup and yogurt.
When the pancakes are done, top with maple yogurt and crushed nuts.
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