I know what you’re thinking: That’s a lot of pancake recipes. Is breakfast all she eats anymore? I realize this. And, I wish! I have been making breakfast more frequently lately, and with such success that I can’t keep all these recipes to myself. Summer might be over (as of yesterday) but zucchini still abounds and my favorite way to get rid of it is to stuff it into baked goods- quick breads, muffins, brownies, sheet cake, cupcakes, and today, pancakes. The thought of a vegetable tainting your breakfast or dessert might upset you- but don’t worry- in all of these cases you can hardly taste the zucchini. And it has a magical quality: moisture. It’s the secret to some seriously yummy things. Oh, and it’s healthy (well, without the rest of the ingredients).

These pancakes can definitely be classified as good-for-you. And tasty. I debated whether to post yet another pancake recipe. When I’m considering whether something is worth sharing I ask myself this: will I want to make this recipe again, and again? A dish can be enjoyable but not worth repeating. It must be memorable, for whatever reason. What made this stack of pancakes stand out was that they were light and fluffy and healthy and I ate the leftovers (frozen and reheated) for breakfast several days in a row and still wished for more.

So here they are. Pancakes with zucchini. I took the original author’s advice and ate them topped with cottage cheese, blueberries, and a drizzle of honey. Turns out it’s an amazing combination that I’m now putting on just about everything.

Whole Wheat Zucchini Pancakes

INGREDIENTS

1 cup white whole wheat flour (or all-purpose)
3/4 tsp. baking soda
1/4 tsp. salt
2 eggs, separated
1 cup buttermilk
1 Tbsp. honey or sugar
2 Tbsp. butter, melted (I suspect you could replace it with unsweetened applesauce, but I haven’t tried it yet)
1 cup coarsely shredded zucchini
2 Tbsp. flaxmeal (ground flaxseed)

butter, maple syrup or honey, yogurt or cottage cheese, fresh blueberries, all for serving

DIRECTIONS

1. In a large mixing bowl, whisk together the flour, baking soda, and salt. Add the egg yolks and buttermilk and beat until just combined. Add the honey, melted butter, zucchini, and flaxmeal. Stir to combine.

2. Vigorously whisk the egg whites before folding them into the batter.

3. Preheat griddle or skillet to medium heat. Coat griddle with butter or cooking spray.

4. Pour batter by the 1/4-cup full onto the preheated griddle. Cook several minutes, until bubbles are forming on top and the bottoms are golden brown. Flip and cook several minutes on the second side, until golden and cooked through. Repeat with the remaining batter. (Cooked pancakes can be kept warm on a sheet pan in a 250 F oven until ready to serve.) Serve warm with butter, maple syrup or honey, yogurt or cottage cheese, and fresh blueberries (all optional).

Serves 4.

(Adapted from Pinch of Yum)