Daily Recipe: Whole Wheat Zucchini Pancakes
It’s squash season. And with the glory that is fall, we’re stocked with acorn, patty pan and zucchini squash.
The wonderful thing about zucchini is that it can be thrown into a bread, muffin, stir-fry or even a pancake. Yep, you heard us. Zucchini pancakes. We like the idea of a unique take on a traditional breakfast while using the zucchini to it’s greatest potential.
We bet that these will even pass the kid test.
Whole Wheat Zucchini Pancakes
1.5 cups whole wheat flour ($1.08 for 1.5 cups)
1 tbsp sugar ($.10 for 1 tbsp)
1 tsp baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon ($.37 for 1 tbsp)
2 egg whites ($1.00 for two eggs)
1 cup almond milk ($.30 for one cup)
1 tsp vanilla extract ($.10 for 1 tsp)
1 lbs zucchini ($2.75 for one pound)
Approximate total for in.gredients: $6.00
Approximate total for a family of four: $1.50
First, shred the zucchini and wrap in a kitchen towel or cheese cloth and wring out to remove excess moisture. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk together the egg whites, milk and vanilla extract. Pour the wet ingredients and zucchini into the dry ingredients and mix until combined.
Grease a cast iron skillet, frying pan or griddle, and warm on medium heat.
Scoop by the 1/4 cup onto the greased pan and flip when the start of the pancake starts to bubble. You can check by taking a peek to see if the pancake is a nice golden brown. Flip it, and cook the other side evenly.
Serve hot and with your favorite toppings. Peanut butter is a good choice (zucchini and peanut butter for breakfast? Sure!) as is honey and maple syrup.