Monday, March 12, 2012

Zucchini Pancakes {for breakfast}

Paper plates at the breakfast table? They look mighty appetizing with zucchini pancakes gracing them.

Pawing through the freezer for some inspiration the other day I found a ziploc bag of Summer,  I mean shredded zucchini. If you have a garden, (or know someone with one) and grow this shockingly prolific cucumber cousin, chances are you've got access to some shredded summer goodness as well.

Of course I've made lots of variations of zucchini bread and muffins (chocolate, with pineapple, carrots, etc) but this particular bag was destined for something new, something improvised and improved.

::Zucchini Pancakes::
makes about 22 large fluffy pancakes

1 c flour, I used brown rice
2 T cinnamon
1/2 t nutmeg
1 tsp sea salt
1/2 t baking soda
1 (heaping) t baking powder
3 fresh eggs
1- 1/2  cups shredded zucchini, squeezed dry
1/2 c coconut sugar, Rapadura or xylitol
1 T vanilla
4 T c melted butter or coconut oil
about 1 c milk, enough to thin to desired consistency

Preheat your griddle. Squeeze excess water out of the zucchini in a paper towel. If you found yours in the freezer the amount of water you're able to squeeze out will shock you. Add wet ingredients to your blender, layering with dry ingredients on top. Throw that zucchini in and let her rip. Blend on high for 1-2 minutes until you can barely see the green flecks.
 I like a thinner batter, so I might have added even 1/4 to 1/2 cup more water. You'll have to see what yours is like because of the density of the zucchini.  Pour by 1/4 cup-fulls onto lightly greased hot griddle, flipping once. Serve with warm syrup, ideally, or cold sorghum - which is what most of the baintrain prefers.

Only after several bites did limabain ask what the green flecks were in the pancakes.  No one balked when I told them zucchini.

My 4 taste-testers rated these as close to creme brulee as you can get for a pancake. Their words, not mine. Limabain ate 8!  Mexicanjumpingbain - vegetable hater extraordinaire- was on sugar restriction and even enjoyed them with no topping.  All that to say, they are and excellent way to get at least one serving of veggies into your at the beginning of the day. 

Worth making even if you don't have zucchini in your freezer. You can just go buy some and shred it, which would add an extra step for you, but still worth it, IMHO.

Oh, and the paper plate? We'd forgotten to start the dishwasher the night before. So, as it was running we enjoyed a relaxed no-dishes, no repeated reminders to clear-off-your-plate-please kind of morning. The pancakes dressed up that plain old grocery store paper plate in about 15 minutes.

Hope you like them as much as we do; I found 4 more bags of zucchini last night...they'll be a staple on our breakfast menu for a while.

*updated re-post*linked to
Rachel, Jen,


CJ @ Morsels of Life said...

I've been seeing zucchini pancakes more frequently lately - maybe it's the overload everyone's dealing with! I see you used brown rice flour - do you think it'd work just as well with 1 cup of regular flour or some other type of flour? Thanks!

Richella said...

What a great idea! Especially now that zucchini have reached mammoth proportions in so many gardens!

Question: you used brown rice flour? Or did you use brown rice instead of flour?

Cathleen said...

This is such a good idea! And the perfect recipe to fill my "z" section in my recipe book. I have none yet..

Nicole Blean said...

I'm going to try this, Liberty! Thanks for stopping by my blog awhile back and linking this up.


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