In the spirit of St. Patrick’s Day, I’m sharing a recipe for Zucchini Bread Pancakes. That counts as something green – right! When I was younger, I used to look forward to celebrating St Patrick’s Day. Now, I look forward to eating some of the fun foods associated with the holiday! I wish I was eating this delicious stack of pancakes right now. Instead, I’m actually on the road traveling this week as your reading this!
Without further ado, let’s jump into this week’s What I Ate Wednesday!
Light, sweet, perfectly golden… Zucchini Bread Pancakes!
These healthy pancakes remind me of zucchini bread, but in pancake form. Top with some vanilla greek yogurt and maple syrup for a real breakfast treat! As a side-note, adding zucchini not only adds a punch of color, but you also reap the health benefits that squash provides, such as a generous dose of magnesium and folate, which support your bones and metabolism.
- ½ cup oat flour
- ½ tsp baking powder
- ½ TBS coconut sugar
- 1 large egg, whisked
- 3 TBS unsweetened cashew milk
- ½ tsp vanilla extract
- ¾ cup shredded zucchini
- In a large bowl, whisk together flour, baking powder and coconut sugar.
- In a separate bowl, whisk together egg, milk and vanilla extract.
- Pour liquid ingredients over dry ingredients, stirring until just combined.
- Fold in the zucchini.
- Heat a griddle or nonstick pan to medium heat.
- Pour about a ¼ cup of batter onto heated skillet.
- Cook until surface of pancakes have some bubbles.
- Flip carefully with a spatula, and cook until browned on the underside.
- Serve pancakes with greek yogurt and maple syrup, if desired.
Morning Snack: I found this new bar from Controlled Labs on Netrition’s website- Venture Bar in the Coconut Almond Delight flavor. The macros are pretty decent: 230 Calories, 8 Grams of fat, 27 grams of carbs with 19g coming from fiber and 20 grams of protein. The texture of the bar is extremely soft in comparison to a lot of other bars out there. Upon opening the package I was hit with a pleasant coconut aroma. The flavor is mostly coconut with subtle cherry almond flavors. There are small bits of almonds scattered through the bar. Overall I would rate this an 8 out of 10. I would definitely purchase this bar again.
Lunch: I’m what I would consider a sushi snob. This Kaleidoscope roll was just average. If you’ve never had that roll before, it’s sushi-grade Ahi, salmon, avocado(which I took out since I’m very allergic), mango and cucumber hand-rolled in rice paper. Luckily I had a side of seaweed salad as this roll was not filling at all.
Afternoon Snack: I was traveling last week and found this Caramel Apple Dannon Light & Fit at the local Giant Eagle. Unfortunately I have to say don’t waste your money. I took a few bites and actually threw it away. From now on, I will sick the Caramel Apple Pie which is awesome!
Dinner: My trip was not complete without a stop at PF Chang’s. This Chilean Seabass is off their new Delightful Dishes menu. The description off the menu sounds like this: Wild-caught Chilean sea bass, steamed and seasoned with fresh ginger, served over an Asian mushroom medley, asparagus, and grape tomatoes with ginger-coriander broth. Very tasty and I would definitely order again minus the tomatoes!
How do you top your pancakes? Syrup? Berries? Peanut Butter? Please share – I would love to hear from you!