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Zucchini Pancakes

Enjoy this healthy twist on a breakfast favorite. For a less intense color, peel courgette before incorporating into batter.

Enjoy this healthy twist on a breakfast favorite. For a less intense color, peel courgette before incorporating into batter.

  • Total Time25 Minutes 30 Seconds
  • Yield
  • DifficultyIntermediate
Zucchini Pancakes 470x449

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Ingredients

  • ⅓ cup 80 ml soy milk [or 2% milk]
  • 2 cups 250 g zucchini, cut into large chunks
  • ¼ teaspoon salt, optional
  • 3 large egg [or egg substitute]
  • ¼ cup 60 ml date syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 ½ cups 180 g whole wheat flour
  • 2 teaspoons baking powder

Directions

    1. Place milk, zucchini, salt, egg, date syrup, cinnamon, and allspice into the Vitamix container and secure lid.
    2. Start the blender on its lowest speed, then quickly increase to Variable 5.
    3. Blend for 15-20 seconds, using the tamper to press ingredients toward the blades if necessary. Remove lid plug. Add flour and baking powder through lid plug opening. Secure lid plug. Blend for 5 to 10 seconds or until mixed.
    4. Pour ¼ cup (60 ml) batter onto hot, prepared griddle and cook thoroughly on each side.
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Nutrition

1 serving (27g)
Calories 1000
Total Fat 1.5g
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Chef's Note

  • If a less intensely colored green pancake is desired, zucchini may be peeled before using.
  • To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.
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