Zucchini Pancakes

Zucchini Pancakes

Enjoy this healthy twist on a breakfast favourite. For a less intense colour, peel zucchini before incorporating into batter. 

Makes 8 Servings
Total Time 25 Minutes
Difficulty Intermediate
Container 2.0-litre Low-Profile Container

Ingredients

  • 80 ml almond milk, or whole milk
  • 250 g medium zucchini, peeled, halved
  • 2 large eggs, or 2 Tablespoons flax egg
  • ¼ teaspoon salt (optional)
  • 60 g date syrup, or honey
  • 1 Tablespoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 180 g whole wheat flour
  • 2 teaspoons baking powder

    Directions

    1. Place all ingredients except for flour and baking powder into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then increase to Variable 4. Blend for 5 seconds until ingredients are combined.
    3. Add the flour and baking powder to the Vitamix container with the wet ingredients, and secure the lid. Pulse 10-12 times on Variable 5 until ingredients are well incorporated.
    4. Pour batter onto a preheated and lightly greased skillet or griddle and cook until bubbles appear in centre of pancakes, then flip and cook for another 2 minutes.

      Notes

      To make a flax "egg", simply combine your flax meal with water in a small container and stir to combine, allow it to sit for 5 minutes before using.



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