I love chocolate chip pancakes. I always have. My best friend’s dad made them for us on Saturday or Sunday morning and I remember them being the best pancakes I ever had. I really can’t think of anything better for breakfast than chocolate. Can you? Blueberry pancakes were always really far down on my list of pancakes. There was nothing to balance the sweet, tart flavor of the the blueberries.
In an effort to balance the blueberry flavor and use some zucchini (because I know they are everywhere right now) and incorporate some healthy stuff into breakfast, I added some zucchini to those blueberry pancakes. Guess what? The zucchini does not change the flavor at all. It really does’t change the texture that much, if anything the change is for the better.
My secret to delicious pancakes is to cook them in a tiny bit of butter in the pan. I use a really small amount, so I still use cooking spray along with it, but butter is the key. Butter gives them a crispy, crunchy outside with browned bits. Then, I like to warm my maple syrup. I use real, local maple syrup and heat it just until it begins to boil. Cold syrup makes your pancakes cold.
Take a look at the inside of that stack of pancake goodness. Blueberries, whole wheat, zucchini, there can’t be anything bad about that.
Whole Wheat Blueberry Zucchini Pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (16 small pancakes (2-4 people))
- 1 cup whole wheat flour
- 1 teaspoon baking pwd
- 1/4 teaspoon baking soda
- 1/ 4 teaspoon salt
- 1 tablespoon maple syrup
- 1 egg
- 1/2 cup sour cream or nonfat Greek yogurt
- Lemon zest
- Juice half lemon
- 3/4 cup blueberries
- 1 cup shredded Zucchini
- 1/2 cup milk (more or less as desired)
- butter for the pan
- cooking spray for the pan
- maple syrup for serving
In a medium bowl, combine all ingredients except butter and cooking spray. Add milk a little at a time until you get your favorite consistency. I like my pancakes thin, so I make my batter thin. Set aside.
Heat a large skillet on medium. When the pan is hot, add a small pad of butter and cooking spray. Scoop pancake batter into the pan and cook until the batter is bubbly and the sides start to look dry. Flip and allow the other side to cook until brown.
Repeat until all the batter is cooked. Serve with warm maple syrup.