I have something very important to tell you. I feel like I just need to get this off my chest. Are you ready? It is perfectly acceptable to eat pancakes for lunch.
At least, that’s what I told my kids today when they had to eat a bunch of pancakes as I tweaked with this recipe. My poor husband got the first batch. They were ‘interesting’ as he likes to put it.
But I finally perfected it, and let me tell you these are delicious! Oh and if you don’t squeeze the water out of your zucchini, you will regret it. So, for the love of fluffy pancakes, just do it!
The awesome thing about these pancakes is that they are nutrient dense. When you soak the pancakes overnight in the yogurt, you are essentially breaking down the phytic acid in the flour and making all those valuable nutrients available for digestion. If your butter is from cows that eat grass like Kerrygold (available at Costco or Trader Joes) then it is high in vitamin K. And the real maple syrup that adds just a hint of sweetness, also adds manganese and zinc. Not to mention there’s a vegetable in them. Score!
P.S. If you are new to real food, you will probably have heart palpitations looking at the ingredients. But rest assured, whole milk and butter (especially from cows who eat grass) are actually good for you and will not make you fat.
Soaked Zucchini Bread Pancakes
2 cups whole wheat flour
1 1/4 cups plain whole milk yogurt
1/2 tsp sea salt plus a couple of dashes for the zucchini
2 cups shredded zucchini
1 tsp baking soda
2 TB melted butter or coconut oil
2 tsp vanilla
2 tsp cinnamon
2 TB maple syrup
1. The night before, combine the flour and yogurt. Add enough yogurt so that the flour is well incorporated. Cover with a damp towel and let it rest overnight.
2. The next morning shred your zucchini and sprinkle with salt. Set aside and let the water drain from it about an hour. If you are in a hurry like I usually am, you can just take handfuls of the zucchini and squeeze out the water. You can really take out your aggression on those zucchinis. Maybe this is why I find baking to be therapeutic. 🙂
3. Start heating your skillet to medium-low. Take the bowl with the flour and yogurt mixture and add the zucchini, salt, eggs, baking soda, butter, vanilla, cinnamon and maple syrup. Stir it all up together.
4. Grease your skillet with a little butter or coconut oil. Drop pancakes by a scant 1/4 cup full and use your spoon to spread them out. If they are too thick they will be mushy in the middle.
5. Cook until bubbles start forming on the top and the edges firm up, usually 2 to 3 minutes. Flip and cook the other side for a couple more minutes.
6. Top with fresh butter and some real maple syrup. Enjoy!