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Zucchini Bread Pancakes

Author: Pamela

Ingredients

  • 1 ¾ cups sprouted wheat flour or 2 cups whole wheat pastry white whole wheat or whole spelt flour (or a combo)*
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon fine sea salt
  • 1 Tablespoon ground cinnamon
  • scant ¼ teaspoon ground nutmeg
  • 2 cups buttermilk**
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 3 Tablespoons unsalted butter melted
  • 2 cups shredded zucchini
  • Melted unrefined coconut oil or unsalted butter for brushing the griddle

Instructions

  • Preheat a griddle to 400 degrees or medium heat.
  • Combine the flour, baking powder, baking soda, salt and spices in a large mixing bowl.
  • In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.) Fold in shredded zucchini.
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries, chocolate chips, diced banana or chopped walnuts to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 400 degrees.

Notes

*Gluten-free: substitute 1 cup buckwheat flour and 1 cup brown rice flour for the wheat flour. Or you can use GF oat flour, too, such as ¾ cup oat flour, ¾ cup buckwheat flour and ½ cup brown rice flour.
**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use 2 cups milk, omit the baking soda and use 2 teaspoons baking powder instead.