Pancakes

Eat Pancakes Like a Leprechaun!

St. Patty’s day is on its way, and do I have a recipe for you!

Healthy? Yes.

Finger-licking good? You betcha.

They’re…..(drumroll please)…Zucchini Yogurt Pancakes!

I’ve never been a big celebrator of St. Patrick’s Day, and the other day I was trying to figure out why. I mean, its an excuse to turn food green!

Then, BAM! It hit me. I had a flashback to one St. Patty’s day when I was at the ripe age of seven. I got up really early in the morning, with the best plan to make this St. Patrick’s day the best ever.

I crept into the kitchen while my family slept silently. Opening the pantry, I found the green food coloring and made my way over to the fridge.

I opened the door and grabbed the big, 2-liter jug of milk, screwed off the lid, and…….I think you can guess the rest.

My mom woke up a short while later, made her way to the fridge, and freaked out.

Why is the milk green!?!?!

Oops. It turns out that green milk isn’t really that appetizing. Down the drain, it went.

I’ve lived and learned from that experience. There’s no food coloring involved in these pancakes. Just beautiful flakes of shredded zucchini.

Because of the yogurt, these pancakes are creamy on the inside when cooked, and don’t have the cake texture of a normal pancake. I would say their texture is most similar to banana pancakes. Don’t be fooled though- they’re savory, and would best be served with a dollop of plain yogurt on top, sour cream, or avocado.

Zucchini Yogurt Pancakes

Prep Time: 10 min

Cook Time: 10 min

Yield: 9 small pancakes (serves 2-3)

Ingredients:

  • 2 cups grated zucchini (about 3 Italian zucchini or 1 large)
  • 1/3 cup plain unsweetened yogurt
  • 2 egg whites
  • ¼ cup milk of choice (I used almond)
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Directions:

  1. Grate zucchini on a cheese grater, and add to mixing bowl. Add egg whites, yogurt, and milk, and stir with a fork.
  2. In a separate bowl, sift flour, baking powder, and baking soda. Add to mixing bowl and stir with the fork.
  3. Heat frying pan to low-medium and spray with cooking spray. Using a ladle or a spoon, drop batter onto pan into small pancakes (easier to flip). Flip when bubbles start to form on the surface.

Serving suggestions:  butter, yogurt, sour cream, avocado, green onion- whatever savory additions are in your fridge.

They can be frozen (with layers of parchment paper in between)  and reheated in the toaster, and are great for breakfast, lunch or dinner.

Check out my other green-themed recipes here and here!

What are your funny childhood stories?

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