The other day, I was craving one of my all-time favorite dessert recipes... whole wheat carrot zucchini cake! But, seeing as I already had some ice cream cake in the freezer from my birthday, I decided it was not the best thing for my waistline to make this cake.
Instead, I decided to make my favorite recipe into a pancake! And, rather than top it with cream cheese frosting (oh, I was tempted).... I sauteed some apples with cinnamon and a touch of butter. YUM.
I think I have found my new favorite pancake.
And, I love that it has two veggies (carrots and zucchini), applesauce, and is made with 100% whole wheat flour.
And, when you top it with apples, this breakfast is a wonderful way to get extra fruits and veggies into your day!
Whole Wheat Carrot Zucchini Pancakes - SnoWhite
1 1/4 C Whole Wheat Flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 C brown sugar (or honey)
1 C buttermilk (or milk + vinegar)*
1 T applesauce
1 tsp. vanilla
1 egg
~1 C grated zucchini
~1 C carrot puree or grated carrots
Measure the milk into a liquid measuring cup. Add in about 1 T vinegar, if you are making your own buttermilk. Then, allow that to sit while you measure the dry ingredients.
In a large bowl, combine the flour, baking powder, salt and spices.
Returning to the buttermilk, add the brown sugar, applesauce, vanilla and egg to the measuring cup and stir well. By adding it directly to the measuring cup you eliminate dirtying another bowl :)
Stir the wet ingredients into the dry ones until moist.
Then, add in the carrots and zucchini.
I keep frozen cooked carrot in the freezer - so for this recipe, I just warmed up 3 "ice cubes" of grated/cooked carrots.
Stir... and if the mixture seems overly thick, add in a little more milk. The whole wheat flour tends to need more liquid -- I ended up adding about 1/8-1/4 C more milk.
Heat your griddle, and then use a soup ladle to scoop out the pancakes and spread them into a flat circle.
Cook until little bubbles form, and then flip, cooking until brown.
Top with apples, and savor every bite.
This post is linked to:
This is so creative; what a cool idea! I bet the added veggies make it very moist. Yum!
ReplyDeleteThey look great!
ReplyDeleteYou've given me some great inspiration to use up the zucchini in my vegetable crisper. :)
Oh wow I bet these were tasty with all those yummy ingredients packed inside. Topped with apples, super yum!
ReplyDeleteI like your idea of freezing cooked carrot/veg. It makes recipes like this a lot quicker and less to think about early in the morning. :) Sounds delish, I'll definitely add this to my repertoire. Thanks
ReplyDeleteLaurie@DomesticProductions
those sound great! b/c i use your recipes so much you have an award!
ReplyDeletehttp://outtatheboxintothekitchen.blogspot.com/2010/02/my-first-award.html
These sound delicious! And when you call them a pancake, you can't possibly feel guilty for eating them for breakfast! Therefore. Better than cake.
ReplyDeletepancakes are a great option for morning after Mardi Gras Fat tuesday partyers
ReplyDeleteYum! Wish I had zucchini now!
ReplyDeleteHey!
I have a blog award for you!
Come by my blog and get it when you can!
God bless!
~Hannah
http://preparingforourchildrensfuture.blogspot.com/
Oh my! I can't believe I didn't think to do that! I'll be adding veg to my pancakes this week! Amazing! Thanks!
ReplyDeleteYum! I have to make a gluten free version of this!
ReplyDeleteYour so awesome. Just this morning I was thinking how it would be great to make a larger batch of some really healthy pancakes, and here they are. Can't wait to try them, I am going to use some carrots from the garden so they will be extra yummy.
ReplyDeleteHello! I just made these for supper for my 13 month old. He could not eat these pancakes fast enough! I used homemade applesauce for the topping which worked great as well! Good thing there were enough to freeze for a couple more meals!!! Thanks for the yummy recipe!
ReplyDeleteI love how we "stumble" onto a great recipe idea! Last year, I wanted to find a way to use one of my FAVORITE veggies (zucchini) in my pancakes. I love zucchini bread, so why can't I make zucchini pancakes? Since zucchini is in season for me right now, I snagged some for a great deal at the farmers market and made zucchini pancakes for breakfast. It's amazing how much more filling they are. Then, I was thinking, could I add carrots? Well, you've already helped me with that one! I'll have to give this recipe a go later this week!
ReplyDeleteDoes the zucchini cook soft in these? Seems like pancakes cook so fast. Can't wait to try this. And with apples? Oh my! Sounds like a great recipe. Thanks for posting.
ReplyDelete@ gina --
ReplyDeleteI used frozen zucchini (thawed) and pureed carrots that were frozen and thawed; I think that helped the veggies be soft in the pancakes. If you're using fresh, you can either boil or steam them until they are just a bit tender and that should help.