Breakfast

Zucchini Bacon Pancakes

OH MY GOODNESS. Not to be overly dramatic here but OH MY GOODNESS. I made these on a whim over the weekend and was so excited with how they turned out that I just had to share. Sweet and savory. It is all about the sweet and savory today.

This pancake has whole grains but is so light, so fluffy that you would never know. I also kept the fat and calories low by replacing any butter/oil/ other high caloric ingredient that holds the flavor and moisture in with shredded zucchini. In this recipe, the zucchini doesn’t play a major role in the flavor department BUT it keeps the pancakes from becoming too dry, is very nutritious and really I just think it makes for a beautiful pancake and I do love eating pretty food. On to the bacon… oh the bacon. My go-to ingredient for any recipe on any given day would be cheese or bacon. Yes, eating bacon in excess isn’t good for you but I think that the flavor that even a few strips of bacon can lend to a dish without increasing the calories or fat more than a smidge is so worth it. Let’s recap. Lightly sweetened whole grain pancake batter with beautiful swirls of zucchini and just a touch of salty bacon in every bite….drizzle on a smidge of maple syrup…hmmmm it’s totally acceptable to have pancakes for more than one meal a day right?

Zucchini Bacon Pancakes

  • Yield: 8 pancakes
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1/2 cup all purpose flour
  • 3/4 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs separated (room temperature)
  • 2 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1.25 cup unsweetened almond milk (any milk would be fine)
  • 1 medium zucchini (shredded)*
  • 3 slices cooked thick bacon** broken into pieces

Instructions

  1. In a small bowl combine the flour, baking powder and salt and set aside.

  2.  In a medium mixing bowl beat the egg whites until frothy (this extra step will aid in keeping your pancakes light and fluffy so don't skip it)

  3. Add the sugar, vanilla, yolks, and milk and beat well.

  4. Gently add in the flour mixture and gently mix (with a spoon not the beaters) until just moistened.

  5.  Stir in the zucchini and bacon.

  6.  Drop by 1/3 cupful onto a hot greased skillet. (medium heat) If your pancakes seem to be cooking too fast or too slow, adjust the temperature accordingly)

  7. As the pancakes cook, you'll see little air bubbles begin to form and pop. Once that happens, carefully flip. 2-3 minutes should finish cooking it through. I got 8 medium sized pancakes out of this batter but this recipe could very easily double or triple without any issues.

Notes

*After you shred the zucchini, take a couple paper towels and press all the excess moisture out of it. If you don't do this the pancakes will be too wet and dense which is definitely not what we are going for.

**I find that the easiest (and cleanest) method of preparing bacon is to use the oven. Preheat to 400 and line an edged cookie sheet with foil. Lay down your strips of bacon and slide it in the oven. Baking times will vary depending on how crispy you like your bacon. Remember though that when you take it out it will continue to cook in that hot grease so take that into account.

8 pancakes
1 pancake=140 calories

 

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