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Zucchini pancakes Recipe

   
 

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     Zucchini pancakes

Category   Breakfast - Brunch
Sub Category   None

Ingredients
3/4 cups and 2 tbsp whole wheat flower
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs, separated
1 cup full fat greek yogurt
1 tsp vanilla extract
2 tbsp dark brown sugar
1 tbsp honey(optional- extra tbsp br. sugar)
 
1 cup coarsely shredded zucchini
butter for the pan

Instructions
In a large bowl whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, sugar, and honey. Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left. Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form. With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
Melt 1 tablespoon of butter in a large skillet over medium heat. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter. Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.


Originally Submitted
6/18/2015





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