Fluffy Whole Wheat Zucchini Bread Pancakes

I assumed I was going to deliver you a savory recipe these days, however pancakes have been on my thoughts. So what’s a woman to do however bring ya the products.

Side observe: I watched, not one, but two films this weekend. Chemical Hearts and Fathers and Daughters, each on Prime. They were beautiful heavy, however I enjoyed them and it used to be the easiest used to be to decompress and loosen up.

Speaking of stress-free, what’s higher than making a big plate of pancakes, enjoying a cup of espresso and easing into your morning? These zucchini bread pancakes are fluffy and flavorful, they just so happen to be Abra’s favourite pancake. And that’s pronouncing so much.

stack of healthy zucchini pancakes on a plate topped with pecans

Ingredient in healthy zucchini pancakes

These deliciously fluffy zucchini bread pancakes are made with tremendous simple substances that stay them dairy free, naturally sweetened and filled with comfy spices for the very best breakfast. You’ll need:

healthy zucchini pancake batter in a bowl

How to make zucchini bread pancakes

These whole wheat zucchini bread pancakes are extremely easy to make and come together in below half-hour.

  1. Whisk the dry ingredients. In a big bowl, whisk in combination whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.
  2. Mix the wet elements. In a separate huge bowl, mix shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk till clean and smartly mixed. Fold in pecans if the usage of.
  3. Make the batter. Add dry substances to rainy ingredients and mix till just mixed. If the batter seems to be too thick add only a splash extra milk. If it’s way too rainy, add some other tablespoon of flour.
  4. Cook the pancakes. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and position over medium heat. Drop batter via 1/3 cup onto skillet and spread out just a little with a spoon if important. Cook till bubbles appear on top, about 2 minutes.
  5. Flip & serve. Flip truffles and cook dinner till golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You might wish to reduce the warmth after the second one batch to forestall burning.

Looking for more tips for cooking the most efficient fluffy pancakes? Check out my full guide here!

stack of healthy zucchini bread pancakes topped with pecans on a plate

What makes those zucchini pancakes healthy?

This stack of zucchini bread pancakes is a more fit model of your traditional IHOP pancakes (and even fluffier, promise).

Now what you best them with is up to you. I always move with peanut butter (or my homemade pecan butter would be superb) and a drizzle of pure maple syrup. Keepin’ it classic.

drizzling syrup on a stack of healthy zucchini pancakes

Tips for making zucchini pancakes

How to stay pancakes warm

You too can make these whole wheat zucchini bread pancakes ahead of time and stay them heat within the oven. Simply position oven at 200 degrees F, then upload pancakes to a baking sheet or oven-safe plate and position in the oven until able to serve.

stack of whole wheat zucchini bread pancakes with a bite taken out on a plate

How to freeze pancakes

Yes, you'll be able to make your healthy zucchini pancakes forward of time and serve them at a later date!

  1. Place the pancakes on a baking sheet so they aren’t touching and position in the freezer for 30 minutes.
  2. Then position the pancakes in freezer safe boxes and freeze for as much as Three months.
  3. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or till warm.

More zucchini recipes to check out

Get all of our best possible zucchini recipes here!

I'm hoping you get a possibility to make these fluffy, healthy zucchini bread pancakes quickly! If you're making them remember to go away a remark and a score so I know the way you really liked them. You can also percentage a photograph on Instagram with the hashtag #ambitiouskitchen. Enjoy, xo!

Fluffy Whole Wheat Zucchini Bread Pancakes

4.96 from 22 votes

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 minutes

Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These wholesome zucchini pancakes are dairy unfastened, naturally sweetened with natural maple syrup and taste just like a slice of your favourite vintage zucchini bread. Add chocolate chips or pecans if you need!

  • 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 elements:
  • 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
  • 1 egg
  • 2 tablespoons natural 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 selection)
  • Optional: ¼ cup chopped pecans
  1. In a big bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt. 

  2. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk till clean and neatly combined. Fold in pecans if the use of. 

  3. Add dry ingredients to rainy substances and mix till just blended. If the batter looks too thick add only a splash more milk. If it’s approach to wet, add some other tablespoon of flour.

  4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium warmth. Drop batter by 1/3 cup onto skillet and spread out just a little with a spoon if necessary. Cook till bubbles appear on most sensible, about 2 minutes. 

  5. Flip desserts and prepare dinner until golden brown on underside, 2 mins. Wipe skillet clean and repeat with more coconut oil (or butter) and closing batter. You would possibly want to scale back the warmth after the second one batch to prevent burning. Serves 4, 2 pancakes each and every.

How to freeze pancakes: if you wish to make those pancakes ahead of time and serve them at a later date, you'll place the pancakes on a baking sheet so that they aren’t touching and place within the freezer for half-hour, then place them in freezer safe containers and freeze for up to 3 months. Once able to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or till heat.

*If you need to make these gluten free, I recommend the use of oat flour or an all goal GF flour for these pancakes. I have no longer examined a gf model so cannot be sure that they're going to paintings as it should be.

Nutrition

Servings: 4 servings, 2 pancakes each

Serving measurement: 1 serving (2 pancakes)

Calories: 200kcal

Fat: 5.4g

Saturated fat: 3.3g

Carbohydrates: 32.8g

Fiber: 5.3g

Sugar: 7.9g

Protein: 5g

Recipe by way of: Monique Volz // Ambitious Kitchen | Photography via: Eat Love Eats

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