Back from our wonderful vacation, and thought I would share another seasonal favorite of ours. Our garden did great with supplying us with loads of giant zucchinis. I have made breads, cookies, muffins, pizza bites, and pesto pastas with it. I had some zucchini left in the fridge. I didn’t want it to go to waste,so I thought what the heck. We made this last season and found out very quickly how zucchini makes great pancakes.
The pictures don’t do these justice. As with most of my pancakes these are super dense and filling (it’ll be hard to eat more than 3). I tend to not make light and fluffy pancakes. After 3 pancakes I was more than full and so was Marc, but he went for seconds (as usual 😉 ).
I used buckwheat flour, as I had lots in the pantry and I wanted a gluten free pancake. I like buckwheats nutty flavor, but it does make for a more dense product. In place of eggs I used some applesauce and ground flaxseed + water. They really look more unhealthy then they are. I only put about 1/2 c of dark chocolate chips mixed with carob chips in the mix. You can make them as chocolatey as you want them, or just do the cocoa powder and omit the chocolate chips.
- 2 c buckwheat flour
- 3 Tbs cocoa powder
- 1 Tbs ground flaxseed + 3 Tbs water (can omit applesauce & do 3 Tbs flaxseed + 9 Tbs water)
- ½ c applesauce (or can omit the ground flaxseed & water and do ¾ c)
- 1 c zucchini, shredded
- 1 c water
- ½ c milk (or more depending on how thick you like your pancakes)
- ½ c dark chocolate chips or carob chips
- 1 - 2 Tbs agave (optional)
- In medium mixing bowl, combine buckwheat and cocoa powder.
- Stir in ground flaxseed + water, applesauce, water and milk.
- Stir in zucchini and dark chocolate chips or carob chips.
- Finally, add the agave and mix well.
- Make sure there are no clumps.
- Heat pancake griddle to 300 degrees or heat skillet over medium heat.
- Coat griddle or pan with oil or butter.
- Pour pancake batter onto griddle. (I use a ¼ c measuring cup to scoop batter onto griddle.)
- Once bubbles begin to form, flip pancakes and cook until lightly browned on each side. (about 3 minutes).
- Enjoy topped with your favorite toppings.
Marc and I enjoyed our anniversary at the lake and celebrated 2 years together. It’s amazing what can happen in two years time. The water wasn’t as warm as we would have liked at the cabin, but we still enjoyed time on the water and got in some great hikes and family time.
R loves being outdoors and loves being with her cousins. We did a more difficult hike/run for our anniversary date. We were blessed to have family watch R for us for a few hours so we could enjoy some actual time together, sans kids. It was our first date in a long time, that was over 2 hours long (it was 3 hours long woot woot). And for us, we love being more adventurous with our dates, so we skipped the romantic dinner and a movie, to enjoy nature instead. What’s better than a great sweat session with your honey? We can always do dinner and a movie some other time, right?! 😉
I am spending the day unpacking and sorting through R’s clothes as well as my own. Getting ready for Fall and Winter. I also have applesauce making and dehydrating apples on the agenda. It was nice having a few days of not even turning my computer on and not looking at my work related emails. A nice end to our Summer.
Oh and I have selected the winner of the marathon compression sock giveaway from PROcompression. Congratulations Dee!! Look for an email from me!!
Hope you all enjoy your weekend!!
Until Next Time Be Whole and Be Fit
Have you tried zucchini pancakes? Any plans for the weekend?