Zucchini Bread Pancakes (for One)

By laurenzembron

A stack of fluffy whole wheat pancakes inspired by the classic quick bread.

Ingredients

• 1/2 cup whole wheat pastry flour
• 1 1/2 tsp evaporated cane juice OR granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• tiny pinch of ground nutmeg
• tiny pinch of salt
• 1 egg white
• 1/2 cup low fat buttermilk, well-shaken
• 1/4 tsp pure vanilla extract
• 1/2 cup shredded zucchini, wrapped in a kitchen towel and wrung out to remove excess moisture
• 1 Tbsp chopped toasted walnuts, optional
• 1 Tbsp chocolate chips, optional (I used Sunspire grain-sweetened chocolate chips)
• canola oil cooking spray
• pure maple syrup, preferably grade B

Preparation

Step 1

In a medium mixing bowl, whisk together the first 7 ingredients (flour through salt).
In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded zucchini.
Stir dry ingredients into the wet just until moistened. Fold in the chopped walnuts and chocolate chips. Set aside to rest.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter, (about 2-3 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Serve with maple syrup.