When you’re a huge pancake lover like I am, you would do just about anything to give them a healthier taste so you don’t have to feel bad about eating them EVERY week. For this recipe I simply threw one zucchini in the blender along with some of my favourite pancake batter (my adjusted version of the original recipe from Tasty K) and added a bit of extra whole wheat flour in the end to make it less watery. While I expected the courgette flavour to be way too strong in there, especially since the batter was all green, it turned out to be delicious. Topped with some vegan cheese to make it extra tasty. I can promise you that your taste buds won’t even notice that there’s a whole zucchini in there. Hot or cold, these pancakes can go at any moment of the day.
Makes about 12 small pancakes.
– 2,5 cup/625 gram whole wheat (spelt) flour – 2 tsp baking soda
– 2 cups/500 ml almond milk
– 2 tbsp apple cider vinegar
– 1 tbsp maple syrup
– 1 tbsp vegetable oil (+ extra for baking)
– 1 zucchini
– vegan cheese (I used the Veggi Filata)
Note: even though the mild version of Veggi Filata melts better, I would strongly recommend the savoury one for my fellow (vegan) cheese lovers.
extra needed: blender or food processor, measuring cups or a kitchen scale, spoons, spatula, whisk
Place the almond milk together with the apple cider vinegar in a big bowl and let it sit there for about 3 minutes. Then add in the maple syrup and vegetable oil (if using coconut oil, make sure it is melted) and whisk together.
Add in the baking soda and gradually add 2 cups of flour while constantly mixing your soon-to-be batter.
Chop the zucchini in smaller pieces and place them in a blender. Add a little bit of the pancake batter and mix until smooth. When using a food processor, make sure you don’t put all of your pancake batter in there with the chopped zucchini. You don’t want to over whisk the whole thing. Pour the mixture back into the bowl and whisk until it’s all combined. Add half a cup of flour (or more if you desire) and mix well until smooth and not too watery.
Pour a bit of oil in a small to medium baking pan and make sure it has warmed enough before baking. Use a big spoon to put the batter into your baking pan and sprinkle a little (or even better: a lot) on top. Wait until bubbles appear and the edges are dry before flipping the pancake with a spatula. Repeat this with the rest of your pancake batter.
Note: instead of stacking your pancakes, you can make little pancake sandwiches as well. Pour the batter into the baking pan, but do not sprinkle them with the cheese yet. Wait for the bubbles to appear, flip and sprinkle one half with cheese. Use your spatula to flip one side over et voila! You have yourself a cheesy zucchini pancake sandwich.