Fluffy Whole-Wheat Zucchini Pancakes, Homemade
Homemade whole-wheat zucchini pancakes are an excellent way to make breakfast a party! Who doesn’t love a weekend pancake breakfast with the family? The zucchini has a mild flavour and if you can find a yellow variety, no one will suspect there are veggies (well, technically fruit) in them. These guys are fluffy, light and soak up the maple syrup perfectly!
Zucchini
A cup of zucchini has 40% of the recommended daily intake of vitamin A. This is important for both vision and immune function. It’s a fantastic fruit to sneak into baked goods.
In general, we find the flavour of cinnamon and zucchini pair very well together. You can easily modify the cinnamon quantity according to your preference without impacting the texture of the pancake itself.
To hide zucchini shreds in baked goods, like in these Fluffy Whole-Wheat Zucchini Pancakes, grate them fine instead of coarse. Green and yellow varieties work just the same, but if you need to disguise the zucchini, use the yellow variety to camouflage with the other ingredients.
Ingredients
We recommend using organic whole-wheat flour so that you’re actually getting the nutritional benefit from the whole grain, rather than empty carbs from all-purpose, white flour. We mix our flours 2 cups of hard to 1 cup of cake and pastry. If you have whole-wheat all-purpose already, bingo!
Why Organic?
Wheat, oats and various crops are commonly sprayed with atrazine, a very toxic herbicide that reduces testosterone.
A UC Berkeley study found “Atrazine-exposed frogs don’t have normal reproductive systems… The males have ovaries in their testes and much smaller vocal organs,”
“The use of atrazine in the environment is basically an uncontrolled experiment – there seems to be no atrazine-free environment…Because it is so widespread, aquatic environments are at risk… Because the herbicide has been in use for 40 years in some 80 countries, its effect on sexual development in male frogs could be one of many factors in the global decline of amphibians.”
Tyrone B. Hayes, associate professor of integrative biology at University of California
So, what happens when humans eat atrazine-sprayed food?
Needless to say, we prefer to eat and support organic!
How to Cook Pancakes
- We don’t spank children, so why spank a pancake? We like them light and fluffy. No slapping pancakes!
- The batter should be thick and even somewhat lumpy for a fluffy pancake. Avoid mixing it too much.
- Cook the first side until little bubbles form in the middle of the batter. If you sneak a peek and lift the pancake too early it will break the seal with the griddle/pan. The pancake will no longer cook evenly in the middle. Taboo move.
- We find the best cooking temperature for pancakes on our griddle is 300-315°F. Each griddle may be a bit different though, so play with the temperature on yours.
Our Favourite Toppings
- Nut butter (for extra protein and flavour)
- Pure maple syrup (darker = more flavour)
- Berries (antioxidants ++) or bananas
- Homemade Chocolate Chips
- Cinnamon
Fluffy Whole-Wheat Zucchini Pancakes, Homemade
Ingredients
Equipment
Method
- Mix dry ingredients together in a medium sized bowl using a wooden spoon.
- Add egg, oil, vanilla and milk. Mix until lumpy.
- Preheat griddle to 315°F and apply a thin layer of oil, if needed.
- Finely grate zucchini and fold into the batter (small lumps are a good thing!)
- Use a ⅓ measuring cup to scoop the batter onto the griddle. Cook until air bubbles form in the middle of the pancake. Flip and cook approx 3 minutes on the other side.
- Serve hot with your favourite toppings i.e. pure maple syrup, nut butter, berries, bananas, cinnamon, homemade chocolate chips etc.
Bon appétit!
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