Tuesday, July 29, 2014

Zucchini and Whole Wheat Pancakes

Mark has declared these his new favorite. He knows they've got a secret ingredient, but I haven't had the guts to tell him what it is. (Yup--one of those parents--right here--he's just so painfully picky...)

Suffice it to say that these pancakes are delicious, whole wheat, simple to make, and a handy solution to anyone's zucchini problem. Interestingly, the zucchini (a wholesome ingredient) keeps these moist and ends up making them taste less "wholesome" than they are.

If you need to hide the zucchini because you have bravery issues and also, likely, low moral fiber, I suggest you peel your zucchini. Otherwise the tell-tale green specks will appear and then you're ruined--ruined I tell you.

Zucchini and Whole Wheat Pancakes
Makes 6-10 pancakes
Prep time: 5 minutes
Cook time: 15 minutes
Cost: $1.75 ($.20/pancake)
flour: .20, buttermilk: .90, zucchini (free at this time of year, but otherwise, let's say $.50), other stuff: .15

Note: These work best with fresh zucchini. When I've made them with frozen/dethawed zucchini, they tend to come out gummy.

1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-2 Tbsp sugar (optional)
1 1/2-1 3/4 C buttermilk (I used the real stuff this time; can sub 1 C milk, 1 Tbsp vinegar, but you may need less as this will be a bit more runny)
1/2-3/4 C finely shredded peeled zucchini

Blend dry ingredients. Add milk and mix. Add zucchini and mix.

Pour onto hot greased skillet. When bottoms of pancakes are golden, flip, and cook other side.

P.S. Those dark spots you see in the pancakes above--they're chocolate chips. Told you I had weak moral fiber.


1 comment:

  1. I am fairly certain everyone in my house would love these! YUM!



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