Showing posts with label healthy breakfast. Show all posts
Showing posts with label healthy breakfast. Show all posts

Wednesday, March 25, 2015

Zucchini Pancakes

Read the entire post about quick and easy breakfast tips by clicking here.

Yield: 10-12 pancakes
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2 Tablespoons of flax meal
6 Tablespoons warm water
3 tablespoons applesauce or coconut oil
2 Tablespoons dark brown/light brown or sucanat
¼ cup almond milk
½ teaspoon vanilla extract
2 cups shredded zucchini (make sure they are non-GMO)
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
⅛ ground or freshly grated nutmeg
¼ cup chopped walnuts
Oil for the skillet
Optional (healthy upgrade):
1-2 Tablespoons whole flax seeds

  1. In a small bowl, combine flax meal and water and set aside.
  2. In a large bowl, combine eggs, applesauce (or oil), sugar, milk, and vanilla.
  3. Stir in zucchini into large bowl.
  4. In a small bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Stir dry ingredients into zucchini batter.
  5. Fold in flax seeds and walnuts.
  6. Heat skillet over medium heat and grease with coconut oil. Scoop ¼ cup dollops of batter into pan.
  7. Cook until bubbles appear on surface (2-3 minutes), flip and cook for another minute or two. These take longer to cook than normal pancakes because of the moist zucchini and trust me raw zucchini does not taste good!
  8. If making a lot pancakes place cooked pancakes in a pan in the oven at 200F to keep warm.

Other pancake and waffle recipes:

Healthy Chocolate Pancakes/Waffles with Strawberry Sauce or Chocolate Syrup

Read the entire post about quick and easy breakfast tips by clicking here.

Author: Dr. Janet with modifications from Practically Frugal Family
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Servings: 8
This chocolate pancake/waffle is great for breakfast or dessert! For breakfast I would recommend reducing the brown sugar and chocolate chips  and topping with strawberry sauce or applesauce to make it healthier. Although these pancakes have more sugar than a normal pancake I don't feel too bad eating them because I don’t use maple syrup (aka pure sugar). And for dessert pancakes, if you have a sweet tooth like me, I recommend adding a little more chocolate chips and a scoop of ice cream.
Pancake/Waffle Mix:
  • 1 ½ cups whole wheat flour (healthy upgrade: replace up to ¾ cup with old fashion oats)
  • ½ tsp baking soda
  • 1 ½ cup milk, almond milk, rice milk, etc
  • ½ tsp apple cider vinegar
  • 1/3  cup unsweetened cocoa powder
  • ¼ cup semi sweet chocolate chips (⅛ cup for healthier breakfast; ⅓ cup for rich dessert option)
  • 1/3 cup brown sugar (can reduce and replace all or some with sucanat for a healthy upgrade)
  • ¼ cup oil (we use coconut oil; healthy upgrade replace with applesauce = makes a denser pancake but tends to stick to the pan more; I like the dense applesauce version the best but John likes the fluffy oil version better)
  • ½ tsp vanilla extract
  • ¼-1/2 cup boiling water (or coffee - we have not tried it but we assume it would be good!)
Strawberry Sauce (Breakfast)
  • 1lb fresh or frozen strawberries (or more)
  • 1-1.5 Tablespoons sugar of your choice
Chocolate Syrup (Dessert)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup pure maple syrup
  • 1/8 cup milk, almond milk, rice milk, etc
  • ½ tsp vanilla extract

  1. In a small bowl, whisk together milk and vinegar and let mixture stand for 10 minutes.
  2. In a medium size bowl, mix together the flour and baking soda and set aside.
  3. In another small bowl, combine the cocoa powder and chocolate chips and add ¼ cup of boiling water (or coffee). Mix chocolate mixture until a smooth consistency (add more boiling water as needed).
  4. Whisk the soy milk mixture into the chocolate mixture. Whisk in the brown sugar, oil, and vanilla. Slowly, whisk in the flour mixture.
  5. Heat a large greased pan/skillet/waffle iron on medium. Cook pancakes until the pancake batter is not gooey and the both sides of the pancakes are slightly dark brown.
Strawberry Sauce:
Slice fresh strawberries into a bowl and sprinkle with sugar. Allow to rest and become juicy before serving. If using frozen strawberries, place strawberries and sugar in a blender and blend until smooth.
Chocolate Syrup:
In a small pot, whisk together cocoa powder, maple syrup, milk, and vanilla over medium until a smooth consistency. Keep the syrup warm until the pancakes are ready to be served with a drizzle of chocolate syrup!
Optional: Top with sliced strawberries and/or dust with powdered sugar for an added touch.
Dessert version: spread a layer of peanut butter on waffle, place a scoop of ice cream on top and drizzle with chocolate sauce! YUM!

Soaking version (Healthy Upgrade): Combine flour, milk, and apple cider vinegar in a large bowl and place in warm place or in oven (turned off) with oven light on for 12-24 hours. In the morning sprinkle with baking soda and gently mix. Make chocolate mixture and whisk in brown sugar, oil, vanilla. Slowly whisk into flour mixture.

Other pancake and waffles recipes:
Carrot Cake Waffles
Zucchini Pancakes
Pumpkin Pancakes.

Carrot Cake Waffles

Read the entire post about quick and easy breakfast tips by clicking here.

Carrot Cake Waffles
Author: Willow Bird Baking with modifications from Practically Frugal Family
Yields: about 7 waffles (using 1/2 cup batter for each)

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We like when our breakfast includes fruit and veggies like these pancakes that have carrot and raisins in them!

Waffle Ingredients:
2 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 ½ teaspoon cinnamon
1 ½  teaspoon nutmeg
1 ½ teaspoon allspice or pumpkin spice
1 3/4 almond milk (combined with 2 Tablespoons white vinegar and let sit for 10 minutes.
2 eggs, separated
4 tablespoons coconut oil
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron

Maple Nut Cream Cheese Spread Ingredients: (we omit because it is healthier without)
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts

  1. Mix milk with white vinegar in a small bowl and let sit for 10 minutes.
  2. In a large bowl combine the flour, salt, sugar, spices, and baking soda.
  3. Mix together the milk and the egg yolks. Stir in the oil and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
  4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
  5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
  6. Optional: To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.

*** Waffles freeze well so you can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.

Other pancake and waffle recipes:

Chocolate Pancakes
Zucchini Pancakes 
Pumpkin Pancakes