Zucchini Walnut Pancakes.
These sweet zucchini walnut pancakes are like a loaf of your favorite zucchini bread taking on the shape of pancakes. Packed with shredded zucchini, olive oil, whole grains, and walnuts, and gently perfumed with cinnamon and lemon zest, these pancakes have enough fiber, vegetables, and healthy fats to qualify as a healthful breakfast option.
Table of Contents
Ingredients:
Instructions:
Serve
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Ingredients
●1 1/2 cups (170g) white whole wheat flour
●1/4 cup (50g) granulated sugar
●2 teaspoon baking powder
●1 teaspoon ground cinnamon
●1/2 teaspoon kosher salt
●1 cup (227g) buttermilk
●1/4 cup (50g) extra virgin olive oil
●1 large egg
●1 teaspoon vanilla extract
●1/2 teaspoon packed finely grated lemon zest (from 1 large lemon)
●8 ounces zucchini, coarsely shredded (about 2 cups)
●1/2 cup (56g) roughly chopped walnuts
●Maple syrup and butter, for serving
Method
1.Combine the dry ingredients:
In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Whisk to combine.
2.Combine the wet ingredients:
In a medium bowl, whisk the buttermilk, olive oil, egg, vanilla, and lemon zest until combined well.
3.Make the batter:
Add the wet ingredients to the flour mixture along with the shredded zucchini and chopped walnuts. Using a spatula, fold the batter until the ingredients are just combined and there are no large pockets of dry flour. Do not overmix. Some small dry lumps are okay.
4.Cook the pancakes:
Heat a large non-stick or well-seasoned cast iron skillet over medium heat. If using an electric griddle, heat griddle to 325°F. I don’t grease the skillet, but you can use a little vegetable oil if the skillet isn’t reliably non-stick.
Using a 1/2 cup measuring cup, scoop the batter onto the skillet, cooking one or two pancakes at a time or as many as will fit without overlapping.
The pancakes are ready to flip when the edges look matte, bubbles form on the surface, and the bottom is golden brown, about 4 minutes. Flip and continue to cook until the second side is a light golden brown, about 3 minutes.
5.Serve the pancakes:
Serve the pancakes immediately with maple syrup and butter.