Zucchini Bread Pancakes

The end of summer means one thing: an over abundance of zucchini flooding through the kitchen. Bread, fritters and muffins are the usual works, but these pancakes add that extra umph to breakfast! Packed with fiber, natural sweetness and nutrients, these cakes are like chocolate chip zucchini bread on the go!

Helpful Hint: If you have an insane amount of zucchini: shred and place into a ziploc bag, freeze for up to 6 months! This is perfect for fresh zucchini bread all year long.

Here’s what I did:

Yield: 8-10 small pancakes

 

Ingredients:

1 cup zucchini, shredded

1 cup oats

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon vanilla

2-3 tablespoons honey

1 pinch of salt

2 eggs

1-2 tablespoons milk (regular, almond, cashew)

Pan spray

Optional: ground flax seeds, chocolate chips, chia seeds

 

Directions:

  1. In a bowl whisk eggs, milk, salt, vanilla, honey and cinnamon until well combined.
  2. Add the oats, zucchini and baking powder and stir until fully incorporated.
  3. Heat a small pan with cooking spray or coconut oil, add ¼ cup of batter and cook until bubbly. Flip and cook on other side for about 2 minutes or until puffed and browned.

Best served with maple syrup or fresh berries!

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