We save pancakes for weekends or brinner (breakfast for dinner) at my house, that way we can enjoy them as a family. I have two rules for pancakes: they must be flavorful and have at least one healthy ingredient. I love experimenting with many different recipes for pancakes, no plain Jane’s from a box mix here! This original recipe tops the list, combining the classic flavor combination of lemon and poppy seeds with a surprise twist – zucchini! Talk about stealth health. Zucchini is technically a fruit but most people treat it as a vegetable in the kitchen. Either way you look at it, zucchini is an excellent source of vitamin C, vitamin A and fiber. Not only are these pancakes packed with nutrients, they are exactly what you want in a pancake, light, fluffy and flavorful!
Lemon Poppy Seed Pancakes with Zucchini
By Jennifer Adsit, RD
Makes 12 pancakes
1 medium zucchini, grated
1 cup skim milk
Zest of 2 lemons
Juice of 2 lemons
1 tbsp poppy seeds
1 cup whole wheat flour
¼ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Shred zucchini with a grater and pat dry with a paper towel to remove excess water. This step is important to make sure your pancakes are not watery.
In a small bowl, mix shredded zucchini, skim milk, egg, lemon zest, lemon juice and poppy seeds.
In a medium bowl mix flour, sugar, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients and stir just until mixed.
Preheat griddle to medium high heat.
After using a small amount of cooking spray, pour ¼ cup batter for each pancake.
Cook each side, flipping when golden brown.
Consider topping with 1 tablespoon of syrup, honey, greek yogurt, your favorite fruit or even try them plain! They are packed with flavor so you might not need to add anything to enjoy this delicious pancake. Nutrition facts below do not include toppings.