What I Ate Wednesday – Zucchini Bread Pancakes

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.

Zucchini Bread Pancakes, What I Ate Wednesday

 

 

 

 

 

 

 

5.0 from 1 reviews
Zucchini Bread Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 5 pancakes
Ingredients
  • 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
Instructions
  1. In a large bowl, whisk together flour, baking powder and coconut sugar.
  2. In a separate bowl, whisk together egg, milk and vanilla extract.
  3. Pour liquid ingredients over dry ingredients, stirring until just combined.
  4. Fold in the zucchini.
  5. Heat a griddle or nonstick pan to medium heat.
  6. Pour about a ¼ cup of batter onto heated skillet.
  7. Cook until surface of pancakes have some bubbles.
  8. Flip carefully with a spatula, and cook until browned on the underside.
  9. 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.

VENTURE BAR COCONUT ALMOND DELIGHT

 

 

 

 

 

 

 

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.

SUSHI LUNCH

 

 

 

 

 

 

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!

CARAMEL APPLE LIGHT AND FIT

 

 

 

 

 

 

 

 

 

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!

PF CHANGS CHILEAN SEABASS

 

 

 

 

 

 

 

 

How do you top your pancakes? Syrup? Berries? Peanut Butter? Please share – I would love to hear from you!

 

 

 

2 Responses to What I Ate Wednesday – Zucchini Bread Pancakes

  1. Zucchini bread in pancake form = perfect! And totally appropriate for St. Patrick’s Day tomorrow 🙂 I always top my pancakes with some sort of nut butter (thank goodness that’s what I prefer, since I have quite a nut butter stash to get through, haha. Will be reintroducing pancakes into my life as soon as the PEScience protein powder arrives; and I’m bookmarking your oat flour-containing recipe here as well!).

    Your morning snack, lunch, and dinner look great as well! Sorry about the yogurt 🙁 I will definitely avoid it and stick with my beloved Elli Quark.

    Good luck with the rest of your travels this week! Thank you for sharing another awesome recipe and product review.

    • Hi Liz! You’re so lucky to have Elli Quark in your area! I reviewed them last year and absolutely fell in love with all of the flavors!

Wendy Moore
wendy@moorewaystowellness.com
(610) 573-8494

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