Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.
I’m a proponent of pancakes for supper. And it isn’t just a Shrove Tuesday thing. Some days, having breakfast for supper is just what everyone needs.
But then there is always the question of vegetables, as in “How do you pair vegetables with pancakes and syrup?” It’s a good question since suppertime is usually the only time of day that my kids eat vegetables.
The solution: Whole wheat zucchini pancakes (for breakfast, brunch or supper). It’s an easy way to slip a few vegetable into a comfort food meal.
Pancakes make a great lunchbox meal too. Just cut the pancakes into bite-sized pieces and pack in a reusable container with a serving of maple syrup (or a molasses-maple syrup blend) on the side. Here’s how to make a molasses-maple syrup blend: 3 Tbsp. maple syrup and 1 Tbsp. molasses.
This recipe is adapted from the wonderful website, Pinch of Yum.
Whole Wheat Zucchini Pancakes
Serves 4 (makes 8 pancakes)
- ½ cup + 2 Tbsp. flour
- ½ cup whole wheat or spelt flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. flax meal (ground flaxseed)
- 2 eggs
- 2 Tbsp. oil
- 1 cup milk
- 1 Tbsp. Crosby’s Fancy Molasses
- 1 cup coarsely shredded zucchini
- In a large bowl whisk the dry ingredients.
- In a medium bowl whisk the eggs then add the oil, milk and molasses.
- Add the wet to the dry and stir until almost incorporated.
- Stir in the zucchini and mix until combined.
- Drop by 1/3 cup measure on a medium-hot, well-greased frying pan.
- Flip when the batter is set and the edges lose their wet look.
- Keep warm until ready to eat.
- Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp. maple syrup and 1 Tbsp. molasses)