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Just about one year ago (almost to the day), I blogged about a new recipe I’d discovered from a fun blog, for zucchini bread pancakes.  This morning, as I stared at a surplus of zucchini, visions of those incredible pancakes stirred in my mind.  Shortly after making those pancakes last year, my family became gluten-free.  Slowly but surely, we’ve revisited special recipes, one by one, making tweaks and alterations.  As a rule, it’s best to find a true gluten-free recipe for something rather than make substitutions to a traditional recipe.  Many do not translate well due to different properties of gluten-free flours, wet-to-dry ratios, and lack of well, gluten.  Certain recipes, however, are unique and beg for experimentation.  I’m pleased to say that this recipe translated amazingly.  Proportionately, there’s not much flour, which bodes well for its success.

A summery breakfast

If you’re not gluten-free, go straight to the original recipe.  My only change is to use two cups of shredded zucchini.  To make these gluten-free, substitute the one cup of flour for 3/4 cup plus 1 T brown rice flour, 2 T cornstarch, and 1 T tapioca flour.  Make sure your oats are certified gluten-free, and use 1 t xanthan gum.  Follow the recipe as posted above, and enjoy.  We’re also mostly dairy-free, and the recipe worked well with almond milk in place of cow’s milk, soy-free dairy-free butter in place of butter, and I did use the sour cream because there’s no good substitute. Almond milk yogurt might work, but I didn’t have any on hand, and it might be too thin.  No matter how you make them, they’re incredible.

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I love zucchini.  I eat it fresh, cut into sticks; I eat it steamed, with a little olive oil drizzled on top; and I grate it and put it into chili, bread, and muffins.  But this morning I did something new- I put it into pancakes.  Yep, zucchini in pancakes.  I thought it sounded a little kooky, but a friend emailed me a recipe from a cool blog we both follow, so I decided to give it a try.  I was a little unsure as I mixed shredded zucchini into the batter, but once I smelled them cooking on the griddle, I knew I’d found a new family favorite.

Zucchini bread pancakes

The recipe for the pancakes can be found on A Pretty Life in the Suburbs, which is a really nifty blog with cute recipes, home DIY projects, etc.  For once, I followed the recipe without modifications, although I probably used a little more shredded zucchini than she specified.  The oats gave it a nutty crunch, the zucchini tasted so fresh against the cinnamon, and they were truly delicious. My husband, who can be very picky about pancakes, raved about them.  With zucchini so plentiful, either from your garden or a local farm stand, I highly recommend giving this breakfast a try!

To find out what’s new in our kitchen, stop by, or become a fan on Facebook.  Happy cooking!

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