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Mini Zucchini Bread Pancakes

It’s the time of year when gardens are exploding with zucchini; sadly, we don’t have a garden this year, but I’ve been stocking up on cheap zucchini at a farmer’s market. I adore zucchini–my husband detests it. Therefore I feel a deep need to instill love for the vegetable into my children so I will have someone to eat it with in the future!

My daughter (almost 3) avoids pretty much all veggies except potatoes. So, much to my chagrin, I have to employ sneaky chef techniques here and there. I’m hoping that after a while she will actually acquire a taste for these vegetables I love.

These tiny pancakes are flecked with green, but not enough that it deterred Libbie from scarfing down four of them! I wanted the flavors of zucchini bread with less sugar–and fewer crumbs! The pancakes are lightly sweet from a little sugar and vanilla but full of whole grain and zucchini. It’s a lunch or breakfast I can feel good about serving my little ones.

Mini Zucchini Bread Pancakes

Author/Source:

Jessica @ onceamonthmeals.com

Ingredients:

  • 1.75 cups white whole wheat flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 3 Tablespoons sugar
  • 1 teaspoon cinnamon
  • .25 teaspoon ground nutmeg
  • 1.5 cups milk
  • 2 eggs
  • 1.5 medium zucchini (or 1 large), shredded
  • 1 teaspoon vanilla
  • 3 Tablespoons butter, melted
  • butter or cooking spray

Directions:

In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg. In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter. Pour wet ingredients into dry ingredients and stir until well-combined.

Coat a griddle with butter or spray with cooking spray and set to medium-high heat. Drop Tablespoons of batter onto the griddle; cook 1-2 minutes on each side, until brown and cooked through. Makes about 48 silver dollar-sized pancakes.

If desired, drizzle with honey for serving, or spread with softened cream cheese.

Freezing Directions:

Flash freeze on a baking sheet lined with parchment paper. When frozen, transfer to gallon freezer bag. To defrost, place three pancakes on a plate and microwave for 30-60 seconds, until warm throughout.

Servings: 16 toddler-size servings of 3 pancakes each

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3 Responses to “Mini Zucchini Bread Pancakes”

  1. I’ll be making these…. I’m zucchini recipe obsessed!

  2. Melody says:

    Hooray! I was just lamenting to a vendor at the farmer’s market that my husband detests zucchini (although he doesn’t realize I shred it and sneak it into just about everything). Perfect timing, I’m making these for dinner. Is that strange?

  3. fast and easy dinner recipes…

    [...]Mini Zucchini Bread Pancakes from Once A Month Mom | OAMC from Once A Month Mom[...]…

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