Green Zucchini Pancakes

I’ve never been a big celebrator of St Patrick’s Day, but here I sit, currently writing this second post. My first post was that delicious Irish Coffee with homemade Irish Cream (click here to see that). You should definitely check that out and make it because it was DELICIOUS and a fun way to give your morning coffee a boost.

But since I was still in the mood to celebrate, I made some green pancakes for breakfast! The base of the recipe was from Ambitious Kitchen blog (link here). The original recipe is a healthy whole wheat zucchini pancake, but I made a few changes in the hopes of increasing the “green-ness”. Listed below, I will mention what the original recipe said to do, followed by what I did.

  1. Recipe called for whole wheat flour (which I would have normally used because it is healthier) but since I wanted my pancakes to be green, I opted for white flour instead.
  2. The recipe doesn’t call for this at all, but I added about 10 drops of green food colouring to the batter just to give it some brightness.
  3. Recipe cooks pancakes at medium heat but I took a little more time and cooked mine over medium-low, in order to reduce the browning.

I thought those 3 changes would be enough to make nice bright green pancakes. To a degree, those things did help with the colour, but I made one mistake. The recipe calls for cinnamon and nutmeg which I decided to keep in the batter. They added great flavour but they gave the pancakes a little brown-ness (obviously) which almost “dirtied” the bright green I was going for. So they ended up being green with a hint of brown which is where I settled.

Colour troubles aside, these pancakes were delicious. I love the grated zucchini in the batter, adds lots of moisture and nutrition. If I had made the original recipe, these would have been even healthier due to the whole wheat flour. The zucchini helps to cut some of the sweetness too, and makes this a cool cross between sweet and savoury. I also really liked how fluffy and airy they were – this is achieved by making sure you don’t overmix your batter.

This was a great breakfast and I felt very festive! I will definitely make these again, as the original recipe. I’m telling you, adding zucchini is such a good way to add veggies to your mornings. And if you wanted to be a little sneaky about it, peeling the zucchini before grating will help conceal it in the batter.


3 Comments Add yours

  1. elamorkitchencom says:

    it’s healthy and delicious pancake you made..I love to eat pancake but never tried zucchini pancake..thanks for sharing


    1. The zucchini was so delicious! I would highly recommend


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