It's the first Monday of a new month which means it's time for this month's Secret Recipe Club reveal. My assignment this month is Adventures in All Things Food written by Andrea, who keeps herself busy on her family farm along with her husband and their three adorable children. Andrea's blog has a little bit of everything: delicious recipes, tales of family and farm life adventures, crafts, book reviews, product reviews and giveaways. There's something for everyone to enjoy.
While I did get caught up fawning over the gorgeous photos Andrea shares that capture the joy of farm life, what really drew me in was the food. It would have been extremely difficult for me to choose just one recipe to make had I not seen Andrea's recipe for Zucchini Bread Pancakes. I was sold from just the title alone! (You know me and my love of all things zucchini.) A couple of other recipes that caught my eye were Andrea's Malibu Chicken Sandwiches, Pineapple Strawberry Cream Paletas, Churro Cheesecake Squares, and Roasted Pumpkin Soup.
I love savory zucchini pancakes, but I'd never thought to make a sweet version. Silly, silly me! The pancakes are fluffy and moist with vibrant bits of shredded zucchini combined with brown sugar, cinnamon, nutmeg, and chopped pecans. You could totally enjoy these all on their own, but top them with a little (or a lot) of maple syrup that just brings all the wonderful flavors together and you've got yourself the perfect fall breakfast.
Zucchini Bread Pancakes
(recipe adapted from Adventures in All Things Food and Smitten Kitchen)
Ingredients:
- 2 cups shredded zucchini
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 3 tablespoons olive oil
- 3 tablespoons brown sugar (I used azúcar mascabado)
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Butter or vegetable oil
- Maple syrup
Directions:
Squeeze as much liquid as possible from the shredded zucchini. (This liquid will make for soggy pancakes, so do NOT skip this step!)
In a small bowl mix together the flour, baking soda, cinnamon, nutmeg, and salt; set aside.
In a large bowl whisk together the eggs, olive oil, sugar, yogurt, and vanilla until smooth. Stir in the shredded zucchini. Add the dry ingredients into the zucchini mixture, stirring until well combined. Fold in 1/4 cup of the chopped pecans.
Melt 1 tablespoon butter in a small skillet over low heat. Pour 1/4 cup of batter into the skillet. Let cook for 2 to 3 minutes, until air bubbles start to form on the surface and the underside is a light golden color. Gently flip the pancake over and let cook until golden. Remove from skillet and repeat with remaining batter, adding more butter if necessary.
To serve top pancakes with a dollop of butter, a sprinkling of the remaining chopped pecans, and lots of maple syrup. Enjoy!
Receta en español
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