Ever since I posted that picture of my baby-sized-zucchini, readers have been sending me zucchini recipes to try out (thank you!!).
But if you remember, I have this thing with pancakes – I can’t just stop at a good recipe. I have this overwhelming urge to change things. So, change I did.
And came up with a zucchini pancake recipe I’m proud of.
(My camera ran out of batteries right here, and I had to charge it and let my pancakes get cold while I impatiently waited until it held enough of a charge to take a couple more pictures)
Ingredients (makes 5-6 pancakes)
- 1/4 c all purpose flour
- 1/4 cup whole wheat pastry flour
- 1 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 2 T ground flax + 7 T water (this is your egg)
- 2 T coconut oil
- 2 T stevia (sugar will work fine!)
- 1/4 c water
- 1 c grated zucchini
Combine all flax and water and set aside.
Combine the dry ingredients. Combine the wet ingredients (including the flax egg). Add the wet to the dry and fold in the zucchini. Cook in a hot pan (or griddle) for 3-4 minutes on each side.
Oh, you see some chocolate smeared on the plate? Yeah, I added chocolate chips to the last pancake.
Check out my guest post (on why I’m not a vegan) at Eden Eats Everything!
Also, did you vote today?