Zucchini Pancakes
Enjoy this healthy twist on a breakfast favorite. For a less intense color, peel courgette before incorporating into batter.
Ingredients
- ⅓ cup (80 ml) soy milk [or 2% milk]
- 2 cups (250 g) zucchini, cut into large chunks
- ¼ teaspoon salt, optional
- 3 large egg [or egg substitute]
- ¼ cup (60 ml) date syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 ½ cups (180 g) whole wheat flour
- 2 teaspoons baking powder
Directions
- Place milk, zucchini, salt, egg, date syrup, cinnamon, and allspice into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5.
- Blend for 15-20 seconds, using the tamper to press ingredients toward the blades if necessary. Remove lid plug. Add flour and baking powder through lid plug opening. Secure lid plug. Blend for 5 to 10 seconds or until mixed.
- Pour ¼ cup (60 ml) batter onto hot, prepared griddle and cook thoroughly on each side.
Chef's Notes
- If a less intensely colored green pancake is desired, zucchini may be peeled before using.
- To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.