Saturday, July 16, 2011

Zucchini Pancakes

I was never really a breakfast person…until now. I am eating every two or three hours now so eating breakfast is essential, even if it is just a bowl of steel oats or Cream of Wheat. But Saturday mornings require more than just a bowl of hot cereal! So what I am really enjoying is experimenting with different flours, flavors and toppings with my pancakes.

One of the benefits of eating every two hours is that you'll keep your metabolism running constantly. It will also allow you to keep your blood sugar levels steady. If you eat too heavily at one meal, it can cause blood sugar levels to rise, which can promote fat storage. Eating smaller meals prevents this and keeps you satisfied, yet not completely full.

I have some zucchini in the fridge and am wondering what to do with it. I was thinking initially of making some chocolate zucchini muffins. But instead I decided to put zucchini in my pancake batter. Very good decision, if I must say so myself.

It is a mid-July 60 degree morning outside, which is highly unusual. It has been in the 90s or higher for the longest; and even in the mornings it is stifling out. It is overcast, no humidity…definitely a good day to get out and do some running allergies are most appreciative. But sadly, as it always is after I eat my pancakes...(yawn). Suddenly my errands, grocery store trip and workout is looking a little bleak. Guess that is part of the Saturday ritual as well!

Zucchini Pancakes

1/2 cup spelt flour (Substitute: All Purpose flour)
1 packet stevia (Substitute: 3 tbsp granulated sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 c Organic Greek yogurt
1/4 - 1/2 c soy milk (Substitute: Almond or 2% milk)
1/3 c grated zucchini
2 tbsp melted butter
½ tsp vanilla

Combine dry ingredients in a medium bowl. In a separate bowl, combine egg, yogurt, milk, zucchini, vanilla flavoring and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.


  1. what a unique and terrific batch of pancakes! however, i'll be honest--any degree of healthfulness would be quickly erased by my copious helping of maple syrup. :)

  2. Your healthy version of pancakes looks so soft and fluffy. First time to your blog, I'm just loving your recipes and pictures. Happy to follow you :)

  3. Lol @ Grace! I think my butter slathering may have erased my healthy breakfast intentions as well! But hey, it was the weekend!

    Ayeesha, thanks for the follow and for your kind words. Glad to have you!