Baking from Scratch: Whole Wheat Zucchini Pancakes
As a gardener, I have grown quite a bit of zucchini. It’s one of the easiest veggies to grow and it’s bound to give you a high yield of produce by summer’s end. And it’s one of the things that I have stocked in my freezer, all shredded and ready to use in things like meatloaf, spaghetti sauce, and baking. And as a mom who is constantly trying to hide a vegetable or two in my children’s meals, I thought I’d try to make some zucchini pancakes. Oh. My. Goodness. After modifying a whole wheat pancake recipe from my Kitchenaid cookbook, I discovered that these pancakes are absolutely delish! So, I wanted to share my recipe with you.
Whole Wheat Zucchini Pancakes
- 1 1/2 c. shredded frozen zucchini, thawed and pureed in blender
- 1/2 c. powdered milk
- 2/3 c. whole wheat flour
- 1/3 c. all-purpose flour
- 2 T. melted butter
- 1 large egg
- 2 t. baking powder
- 1/2 t. cinnamon
- 2 T. sugar
- 1/4 t. salt
Lightly blend all ingredients together in your mixer or bowl, and then cook pancakes as usual. I use an electric griddle at 375 degrees, some Pam cooking spray, and then fry them just a bit longer than normal pancakes, to ensure that the zucchini cooks through.
If you want to use fresh zucchini, I encourage you to shred and puree it, add the powdered milk, and then add water 1/4 c. at a time until you have a proper pancake consistency. So, use this recipe if you are hoping to empty your freezer of last year’s zucchini (to make room for more!) or “pin it” and use it when you have fresh ones on the vine. Either way, it’s a great recipe to keep on hand for Saturday morning family breakfasts! Enjoy!