The Eggless Tort

A New York lawyer's adventures with animal-free eating

Zucchini Bread Pancakes

I adapted this recipe from the original recipe I found at VegSpinz.

Zucchini Bread Pancakes

2 cups zucchini puree (I used the meat grinder attachment for my Kitchenaid mixer, and it worked great. I also did not strain the puree or press it – I just left the zucchini juices in. More healthy goodness, right?)
1/2 cup sugar
1/8 to 1/4 cup syrup (I just used regular non-maple syrup, but you could substitute with an appropriate amount of Agave Syrup, Brown Rice Syrup, etc.)
2 tbsp. ground flaxseed
3 tbsp. canola oil
2 cups flour (whatever kind you prefer)
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. and 1 tsp.  ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 1/2 cups water (do this in stages – add 3/4 cup initially, then stir, and add more in smallish amounts until you get the consistency you like)
Optional: 1/2 cup of nuts or berries

Make sure you cook the pancakes over a low heat so that the pancakes cook through and you don’t end up with a gummy middle!

This makes alot of pancakes – I’m planning to freeze the extras in packs of two so I can grab and toast them for breakfasts during the week.

Anyone have some other good ways to use up some zucchini?

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3 responses to “Zucchini Bread Pancakes

  1. Pingback: Tweets that mention Zucchini Bread Pancakes « The Eggless Tort -- Topsy.com

  2. Joshua Parker September 7, 2010 at 8:16 pm

    Mmmm, this looks like a good recipe. I am beginning to like zucchini more and more. Thanks for sharing.

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