Zucchini Bread Pancakes: Zucchini and crushed pineapple are folded into tender pancakes and topped with sweet yogurt and crushed nuts–this is a great way to enjoy your zucchini.
This post has been updated with new pictures from 2014.
Thanks for the well wishes regarding my surgery everyone.
I am doing better and excited to get back into the kitchen.
For my first adventure back in the kitchen, of course I started with breakfast. Well it is the most important meal of the day! Plus, I finally woke up with an appetite for more than just toast.
Zucchini Bread Pancakes
You see the thing about pancakes, is that they are so versatile. They are delicious plain, stuffed, sweet, and savory. And the combinations are endless.
So looking at my empty fridge, since I had yet to venture out to the store, I was limited in my options. However, lurking in my freezer I had some shredded zucchini and in my pantry I had a can of crushed pineapple. BINGO! My mom’s recipe for Zucchini Bread had crushed pineapple folded into the batter, and the sweetness from the pineapple was the perfect compliment to the Zucchini.
Yep, that is what I was going to do, I was going to create Zucchini Bread Pancakes.
And then I was going to inhale them with my first large cup of coffee in weeks. A bit of Heaven!
So whip these babies up and grab yourself a big cup of coffee. You will be transported into Pancake Nirvana.
Tips on Whole Wheat Pineapple Zucchini Bread Pancakes:
- I love to use whole wheat flour for added nutrients, but all-purpose flour works as well.
- I love to use almond milk in these pancakes, but coconut milk, cow milk or even soy milk work great.
- Drain the crushed pineapple into a bowl or glass measuring cup and use the reserved pineapple juice in the pancakes. If you don’t have quite 1/2 cup liquid, just use additional milk.
- I used coconut oil in the pancakes, but canola oil or melted butter works as well.
- If you happen to have leftovers, you can freeze for future use. Just lay out the pancakes in one layer on a cookie sheet and freeze for 30 minutes. Then remove and and place in freezer safe bag or container. Then pop one or more out of the bag at a time and reheat for 2 minutes and serve.
Zucchini Bread Pancakes
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of the drained crushed pineapple from a 20 oz can of crushed pineapple in 100% juice
- 1 cup shredded zucchini
- 1 cup milk variety of choice--I used almond milk
- 1/2 cup liquid from can of crushed pineapple pineapple juice
- 2 eggs whisked lightly
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil melted (feel free to use canola oil or melted butter), plus more for skillet
- 1/4 cup chopped walnuts toasted
- Greek yogurt for serving
- Maple Syrup for serving
Heat a large skillet or griddle to medium and grease with a bit of coconut oil.
Drain the can of crushed pineapple, being sure to reserve the liquid.
Whisk the dry ingredients together. Toss the zucchinni and pineapple in the dry ingredients (this will keep them evenly distributed throughout the pancakes.) Set aside.
Combine the reserved pineapple juice, milk, eggs, vanilla, and oil together. Add to the dry ingredients and mix until well combined, but don't overmix. Add more milk or pineapple juice if your mixture appears dry. (This will depend on how moist your shredded zucchini is.)
Ladle batter by 1/4 cup onto greased skillet. Cook about 4 minutes per side or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes.
Serve with a dollop of plain Greek yogurt, maple syrup, and toasted walnuts.
If you think these pancakes look delicious (and they are!), you may want to check out these recipes as well: