Zucchini Bread Pancakes (for One)
Seeing as this is the last official week of summer, it’s high time to use up the last of that zucchini growing in your backyard or taking up space in your refrigerator’s hydrator!
One way to at least put a dent in the pile of green squash is to make these pancakes, the recipe of which is written to serve one hungry adult (or two children).
Let me assure you that – just like in the quick bread that inspired these ‘cakes – the flavor of the zucchini shreds are indistinguishable. What you do taste is pockets of sweet melted chocolate, rich toasted walnuts, and warm spices.
If you’re unfamiliar with whole wheat pastry flour, you’ll be pleasantly surprised by how light and fluffy these 100% whole wheat pancakes are. Pastry flour is lighter than whole wheat flour, but retains the nutritional leg-up over the white variety.
My little space on this blog is typically reserved for lunch recipes, but don’t dismiss pancakes for your midday meal! Let’s call it Sunday brunch, where both sweet & savory foods are considered appropriate all the way through the noon hour .