Healthy Greek Yogurt Zucchini Pancakes. Healthy Greek yogurt zucchini pancakes so soft, sweet, and fluffy, youll want them for breakfast everydayTop with fresh berries, a drizzle of honey, or good old fashioned maple syrup no matter how you dress them up, this stack is sure to please any pancake lover Question for you Am I the crazy zucchini lady yet I mean, with the Nutella stuffed chocolate chunk zucchini muffins, the Crispy zucchini sticks, and now zucchini pancakes, I just feel like weve been talking zucchini recipes non stop, but really, I think its more in my head than anything else Summer is all about going bonkers with zucchini, right Yep. I thought so. Ok. Let the zucchini bombarding resumeSo lets talk about these pancakes I actually was surprised at just how much we loved these babiesI mean, zucchini isnt exactly what I think of when I start dreaming up ideas to stuff inside my pancakes, but we had a few green guys in the fridge that really needed some attention, so I figured what the heck and gave it a whirl. You guys. I am SO happy I did. Zucchini Pancakes Breakfast' title='Zucchini Pancakes Breakfast' />Tweet You are probably asking yourself what Alice Waters and my featured recipe for potato zucchini pancakes have in common, correct Well, that is very easy since. This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mixins and toppings based on what you have in your fridge. Zucchini Bread Pancakes. The awesomest topping you could make for these pancakes is the lightly sweetened one in the Carrot Cake Pancakes. Theyre also good with. Healthy Greek yogurt zucchini pancakes so soft, sweet, and fluffy, youll want them for breakfast everyday Top with fresh berries, a drizzle of honey, or good old. My low carb pancakes are made with almond flour, grassfed cream cheese and eggs. Watching your carbs Try these delicious and nutritious pancakesNot only did we eat the entire batch between the two of us, but in making this recipe, Im pretty sure I found our new favorite breakfast for this Summer. Talk about a win So what did we love about these pancakes SO much Good question Well, to start with, they are healthy. I knoooow BORING. But I really do love a healthy breakfast that tastes just good this can be hard, so finding one is just exciting These pancakes are packed with a heaping cup of zucchini, whole wheat flour, and protein rich Greek yogurt. This means theyre going to taste great AND keep your belly full all morning. And this is coming from a girl who gets the hangries very easily I promise you wont catch a case of those after a morning of theseSo know that Ive bored you with the health and nutrition details you guys are still here, right lets talk flavor and texture Two very important factors in a pancake recipe. First up is flavor If youve never had a zucchini pancake andor youre not a fan of zucchinis, dont worryI still think youll enjoy this recipe. I am not the biggest zucch fan, but these pancakes are really delicate in flavor and definitely dont taste like a pile of vegetables Theyre actually quite sweet and mild, making them a great candidate for dressing up with your favorite fruits or toppings. We added raspberries and light drizzle of maple syrup and found that combination to be divine The texture is dreamily soft and fluffy and pretty much everything you could possibly want a pancake to be in that department. I think Ill let the photo below do the rest of that talking on this one check out that interior Yum may Another great thing about this recipe is how quickly and easily the pancakes come together were talking minutes of prep, friendsI love that because when I want breakfast, I want it fast, ya know Also the batter doesnt need to rest or sit overnight or any of that fuss. Once its whipped up, just scoop it into a hot skillet and youre on your way to pancake in your face town. Yeeees Lets all buy one way tickets there like, right now. These pancakes are best fresh off the skillet, so be sure you and your guests are ready to eat, and more importantly, ready to be wowed by the power of zucchini I promise these pancakes have major WOW power xo. How To Fry Polenta. Authorbakerbynature. Ingredients. 34 cup 2 tablespoons whole wheat flour you may substitute AP flour if desired2 teaspoons baking powder. Greek yogurt. 1 teaspoon vanilla extract. Butter, for the pan I typically use 2 3 tablespoons for one batch of pancakesInstructions. In a large bowl whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey. Add flour mixture to the wet mixture, and stir just to combined do not over mix The batter will be thick, so dont worry if there are a lot of clumps left. Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form. With a rubber spatula fold egg whites into flouryogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over mixed batter rubbery, tough results. Melt 1 tablespoon of butter in a large skillet over medium heat. Ladle 13 cup scoops of the batter into the skillet, only cooking a few at a time so they dont blend together. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1 2 minutes. Repeat for all pancake batter. Top pancakes with honey, syrup, berries, or anything else your little heart desiresHow to Cook Zucchini Pancakes. Recipe from How to Cook Everything The Basics. Photos by Romulo Yanes. Zucchini Pancakes. Vegetable pancakes turn everyday ingredients into a special treat. TIME 3. 0 to 4. 0 minutes, plus time to chill. MAKES 4 servings. Parmesan cheese. Salt and freshly ground black pepper cup olive oil, or more as needed. Trim off the ends of the zucchini. Grate the zucchini and onion on the large holes of a box grater or with the grating disk of a food processor. Squeeze as much water out of it as possible in a mesh sieve or with your hands. Beat the eggs with a fork in a large bowl and add the vegetables, along with the flour, Parmesan, and a sprinkling of salt and pepper. If the batter looks too watery, add more flour, 1 tablespoon at a time. The mixture can be refrigerated for up to an hour. CORRECT BATTER CONSISTENCY Zucchini gives off lots of liquid, but the fl our or bread crumbs will soak it up, so the pancakes get crisp. The batter should plop from a spoon easily but not be too runny add more flour or bread crumbs a little at a timeto reach this consistency. When youre ready to cook, put 2 tablespoons of the oil in a large skillet over medium high heat. When the oil is hot, carefully drop large spoonfuls of batter into the pan and spread them out with a fork to flatten them a little. Youll need to work in two or three batches to avoid overcrowding the pan. COOKING VEGETABLE PANCAKES The heat should be high enough to brown both sides in the same amount of time it takes for the insides to cook through. Peek underneath with aspatula to check on the color. Cook, undisturbed, until the pancakes are browned on the bottom, 5 to 8 minutes, adjusting the heat as necessary so they sizzle without burning. Turn them over and cook for another 5 to 8 minutes on the second side. As the pancakes finish cooking, transfer them to paper towels to drain, add 1 tablespoon more oil to the pan if it looks dry, and repeat the process until the batter is gone. Serve the pancakes hot or at room temperature. Serve plain or with a little sour cream or yogurt or salsa on the side for dipping. Tips. Hand grating results in slightly differently shaped shreds than food processor grating, but both work. You can make the patties bite sized for hors doeuvres or snacks or big for a main course or sandwich filling but dont make them more than inch thick or they wont cook through. Other vegetables to use for pancakes start with about 2 pounds raw grated carrots, celery root, beets, fennel, sweet potatoes, or winter squash cooked spinach or other greens squeezed between your hands to remove excess water and chopped bean sprouts. Variations. Vegetable Pancakes with Asian Flavors Skip the cheese and add 1 tablespoon grated or minced fresh ginger, 1 tablespoon minced garlic, and cup chopped scallions to the batter. Use vegetable oil instead of olive to fry the pancakes. Photos by Romulo Yanes.