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Ingredients You’ll Need
Here’s everything you’ll need to make your own batch of Zucchini and Greek Yogurt Pancakes:
- 1 medium zucchini, grated
- 1 cup whole wheat flour (or all-purpose flour for a lighter pancake)
- 1/2 cup Greek yogurt (preferably plain, for a tangy flavor)
- 1 large egg
- 1/4 cup milk (dairy or plant-based)
- 1 tablespoon honey or maple syrup (for sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional, for warmth)
- A pinch of salt
- Butter or oil for cooking (optional)
How to Make Zucchini and Greek Yogurt Pancakes
Step 1: Prepare the Zucchini
Grate the zucchini using a fine grater. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps prevent your pancakes from becoming too watery and ensures a fluffier texture.
Step 2: Mix Wet Ingredients
In a medium-sized bowl, whisk together the Greek yogurt, egg, milk, honey or maple syrup, and vanilla extract. Mix until the ingredients are fully incorporated.
Step 3: Add Dry Ingredients
In another bowl, combine the flour, baking powder, cinnamon (if using), and a pinch of salt. Stir until everything is well mixed.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure your pancakes stay light and fluffy.
Step 5: Fold in the Zucchini
Add the grated and squeezed zucchini into the pancake batter. Gently fold it in with a spatula, ensuring the zucchini is evenly distributed throughout the batter.
Step 6: Cook the Pancakes
Heat a skillet or nonstick pan over medium heat and lightly grease with butter or oil. Once hot, spoon about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when the edges of the pancakes start to set and small bubbles form on the surface.
Step 7: Serve and Enjoy
Once your pancakes are cooked, stack them high on a plate and top with your favorite toppings. Fresh fruit, a drizzle of honey or maple syrup, or a dollop of extra Greek yogurt all make great additions!
Tips for the Perfect Zucchini Pancakes
- Grate Zucchini Finely: The finer the zucchini is grated, the more evenly it will distribute in the pancake batter, creating a smooth texture. Make sure to squeeze out the excess moisture from the zucchini to prevent the batter from becoming too runny.
- Use a Nonstick Skillet: A nonstick pan ensures that your pancakes won’t stick and helps them cook evenly, making flipping much easier.
- Make Ahead: These pancakes can be made ahead and stored in the fridge or freezer. Just reheat them in a toaster or microwave for a quick and healthy breakfast on busy mornings.
- Top with Nut Butter: For extra protein, spread some almond butter or peanut butter on top of your pancakes for a delicious and filling breakfast.
Health Benefits of Zucchini and Greek Yogurt Pancakes
- Zucchini: Zucchini is a low-calorie vegetable that’s packed with vitamins and minerals, including vitamin C, potassium, and folate. It also has a high water content, which helps keep you hydrated and contributes to the moist texture of these pancakes.
- Greek Yogurt: Greek yogurt is a great source of protein and probiotics, which are beneficial for gut health. It’s also high in calcium and can aid in digestion while providing a creamy texture to the pancakes.
- Whole Wheat Flour: If you use whole wheat flour instead of regular flour, you’ll get an added boost of fiber, which helps with digestion and keeps you feeling full longer.
Conclusion
These Zucchini and Greek Yogurt Pancakes are the perfect combination of flavor and nutrition, offering a delicious way to kickstart your day with a healthy, satisfying breakfast. Whether you’re looking for a creative way to enjoy zucchini or simply want to try something new in the kitchen, this recipe is a must-try. With their fluffy texture and subtle sweetness, they’ll quickly become a go-to breakfast option for your family!
So, the next time you’re in the mood for pancakes, skip the traditional recipe and try this healthy, veggie-packed twist. You won’t regret it!
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