Zucchini Pancakes
Enjoy this healthy twist on a breakfast favorite. For a less intense color, peel courgette before incorporating into batter.
Ingredients
- 80 ml (⅓ cup) soy milk [or 2% milk]
- 250 g (2 cups) zucchini, cut into large chunks
- (¼ teaspoon) salt, optional
- (3 large) egg [or egg substitute]
- 60 ml (¼ cup) date syrup
- (1 teaspoon) ground cinnamon
- (¼ teaspoon) ground allspice
- 180 g (1 ½ cups) whole wheat flour
- (2 teaspoons) baking powder
Directions
- Place milk, zucchini, salt, egg, date syrup, cinnamon, and allspice into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5.
- Blend for 15-20 seconds, using the tamper to press ingredients toward the blades if necessary. Remove lid plug. Add flour and baking powder through lid plug opening. Secure lid plug. Blend for 5 to 10 seconds or until mixed.
- Pour ¼ cup (60 ml) batter onto hot, prepared griddle and cook thoroughly on each side.
Chef's Notes
- If a less intensely colored green pancake is desired, zucchini may be peeled before using.
- To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.
