• Kim Bresseleers

Sweet zucchini pancakes

Updated: Aug 13


You must think, zucchini in pancakes, what a combination? But believe me, they are really sweet and delicious. And healthy!!!

Sweet zucchini pancakes


Servings: 15-20 pancakes

Preparation time: 30 minutes


INGREDIENTS:


300 grams of zucchini

2 eggs (or flax eggs)

120 grams of flour

1/2 teaspoon of baking soda

2 tablespoons of vegetable oil

2 tablespoons of (plant-based) milk

60 ml of (plant-based) yoghurt

1/2 teaspoon of vanilla extract

1 tablespoon of cane sugar

1 teaspoon of cinnamon

1/8 teaspoon of nutmeg

1/4 teaspoon of salt


INSTRUCTIONS:


  1. Add the flour, baking soda, salt, cinnamon and nutmeg in a bowl and whisk together.

  2. In another bowl, add the eggs, oil, sugar, milk, yoghurt and vanilla extract and mix until smooth.  

  3. Add the zucchini in the food processor and shred it. Then blot the moisture.

  4. Add the zucchini into the bowl with the egg mixture and mix. Then stir in the dry ingredients and mix until just combined.

  5. Heat some vegetable oil in a large pan to medium heat. Scoop a large tablespoon of the batter into your pan and bake for 2-3 minutes. Then flip the pancake and bake for 1-2 minutes.

  6. Serve with your favorite pancake toppings.


NOTES:


  • Topping ideas: fresh fruits, maple syrup, (plant-based) yoghurt, grated coconut, cacao nibs, ...

  • Can be stored in an air-tight container in the fridge for a day.

  • Download the recipe.




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