Zucchinis, zucchinis, zucchinis. Being the peak of summer produce you will find them everywhere; the grocery store, farmer’s markets, roadside stands. Or maybe, like us, you have generous neighbors that leave bagfuls on your doorstep. What I love most about zucchini is that you can so easily save it. Just grate it and stick it in the freezer to use in the colder months, when all the treasured produce of summer is gone.
My boys love zucchini bread. This time of year I am making a couple loaves a week. Most of the time, they are halfway through a loaf before it is even cool.
One morning as I was making pancakes, contemplating what to do with the numerous zucchini on my kitchen counter, I had an idea. Why not use them in pancakes? And make those pancakes taste like the zucchini bread my boys love? So that’s what I did…and they loved them.
The added cinnamon in the batter will fill your kitchen with it’s warm scent as the pancakes rise on the griddle. A great way to start the morning….
makes about 12 medium sized pancakes
2 cups/8 oz Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
8-10 oz vanilla soy milk (depending on how thick you like your batter…I went with 10 oz)
2 tablespoons ground flaxseeds + 6 tablespoons water (equivalent of 2 eggs)
1 teaspoon vanilla
2 tablespoons butter, melted (or 2 tablespoons oil–safflower, vegetable)
2 oz/ 1/2 cup zucchini, grated
2 tablespoons maple syrup or apple juice
If using a griddle heat it to 325 degrees.
In a large mixing bowl combine flour, baking powder, salt and cinnamon.
In a measuring cup or small bowl whisk together flaxseed and water until it is the consistency of an egg yolk (a blender or immersion blender work well for this too). Add this mixture along with the rest of the wet ingredients (including zucchini) to the dry ingredients in your large bowl. Mix just until combined.
Don’t over-mix or you’ll have tough, rubbery pancakes.
Pour the batter onto the heated griddle, about a 1/4 cup each. Cook the pancakes for a couple of minutes, or until you see bubbles rising on the surface. Slide a spatula under the pancake and flip it over. Allow pancakes to cook for a couple more minutes, or until golden brown.
Add a little butter and maple syrup…