Ingredients

The following ingredients have 4 Servings
  • For the dry ingredients:
  • 1 cup whole wheat pastry flour or white whole wheat flour*
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • For the wet ingredients:
  • 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
  • 1 egg
  • 2 tablespoons pure maple syrup (or honey)
  • 1 tablespoon melted and cooled coconut oil (or sub melted butter)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened vanilla almond milk (or milk of choice)
  • Optional: ¼ cup chopped pecans

Instruction

  • In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt. 
  • In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using. 
  • Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way to wet, add another tablespoon of flour.
  • Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes. 
  • Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.