And though I did not come across ZucchiniPancakes when I travelled in China, when I saw this recipe for breakfast pancakes on one of my favourite Asian food blogs, China Sichuan Food by Elaine, I knew I had to try it
It can work, and these pancakes are proved it to me. Zucchini in the garden. Add the zucchini. Coconut Zucchini Pumpkin Pancakes3/4 cup coconut milk3/4 cup pumpkin puree (*very thin)1/2 cup shredded zucchini3 tsp baking powder1/4 tsp salt2 tbsp mascavo sugar1/8 tsp ground ginger1/4 tsp cinnamon 1 cup white whole wheat flour Toasted, unsweetened coconut for servingIn a medium sized mixing bowl, stir together the coconut milk and pumpkin. On a heated griddle, cook pancakes 1-2 minutes on each side, or until they reach desired doneness. Makes about 10 medium pancakes. 1/2 cup shredded zucchini
Since it’s summertime and we’re deep in summer produce, I figured, why not zucchini bread pancakes. This recipe only uses one small-to-medium zucchini, but you can easily double it if you need to use up more of your garden haul
Zucchini Spaghetti with a hybrid sauce of Marinara and Pesto. After you “noodlize” your zucchini, using either a peeler, mandolin, or spiralizer, squeeze them in a paper towel, and then put your noodles onto an olive-oil-sprayed baking sheet and sprinkle with salt and pepper
On Saturday night, my long-lost friend S was craving pancakes. She whipped up a batch of incredibly cakey gingerbread pancakes speckled spices, reminding me that I had been meaning to develop a gingerbread pancake recipe for all you pancake lovers
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.