Good Morning. I have a dilemma with pancakes: I love to eat them.
What’s better, or worse, is that I love to eat them in stacks of four, glazed with melted butter and swimming in maple syrup.
And 1,000 calories later, I’m feeling really good in a bad kind of way.
Because of my extreme love for pancakes, especially the extra sweet and high-calorie variety (think chocolate chip and peanut butter), I recently went through a brief pancake withdrawal. I stopped making pancakes because there was a high likelihood/certainty that I would eat myself into a pancake coma.
And we all know what happens when you go into a pancake coma. Or at least I do.
But as you can see, times have changed. I have a new pancake strategy that allows me to enjoy pancakes, and still have room for lunch and dinner. And my skinny jeans.
The very sneaky trick: smother my pancake with (a reasonable amount of) cottage cheese and fresh berries. A drizzle of honey makes it officially the best way to enjoy pancakes without all the calories. And I don’t feel like I cheated myself by only eating one.
Ok, maybe I had two. But I feel no shame!
On the other hand, let’s be honest: I was raised on chocolate chip pancakes, butter, and syrup (thanks, mom) and I will always hold that near and dear to my heart. So if you find me with a plateful of pancakes – butter, syrup and all – cut me some slack. It’s my heritage.
Oh yeah. In case you didn’t notice, these sweet zucchini pancakes have vegetables in them, so that cancels out all butter. Obvs.
- ½ cup all purpose flour
- 3 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ cup greek yogurt (I used nonfat)
- 2 tablespoons melted butter
- ¼ cup water or milk (OPTIONAL)
- 1 zucchini, grated
- Preheat a nonstick skillet or griddle to medium-high heat (350 degrees). These pancakes are a little picky about temperature.
- Whisk dry ingredients together (flour through salt) and set aside.
- In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. (OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness. For me, ¼ cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.)
- Scoop ⅓ cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!
Light, sweet, perfectly golden… I love these almost as much as the lemon pancakes.
How do you top your pancakes?
Syrup? Berries? Peanut Butter? …Hot Fudge Sauce? All are welcome.
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