If I’m honest, we don’t eat a whole lot of pancakes. A typical weekend breakfast for us is eggs over medium with buttered toast. Maybe a scramble if I’m feeling industrious.
You see, while I love pancakes, I’m easily overwhelmed by all the pancake choices. Thick or thin. Swedish or German. Fruit or chocolate. Plain or with nuts. From scratch or from a mix. Too many choices too early in the morning.
But when some random dude at Mr. Peach’s work is handing out free zucchinis and you’ve been craving a big hunk of zucchini bread for the better part of two weeks but don’t have it in you to bake something for an hour, you make these pancakes.
My other beef with pancakes is that I never feel like they fill me up the same way that eggs do.
But these dudes, made with greek yogurt, whole wheat flour, and a ton of zucchini, not only filled me up, they kept me going during a hike that in every other way except for hunger, just about killed me. When Mr. Peach told me we’d be going on a 3 mile hike, I thought “no big deal!”. I neglected to ask about the vertical distance. I didn’t realize we’d be hiking up the side of a mountain.
It felt like the equivalent of spending 3 hours on the stair stepper at the gym. Except with jaw-dropping views of the Cascades at the top. So, definitely worth it, even though my tushy is so sore that I’m doing that awkward, back-end free fall to the toilet seat every time I have to pee now.
You know the one.
- 2 eggs
- 2 tablespoons butter, melted and cooled
- 2 tablespoons brown sugar
- ¼ cup plain greek yogurt
- 5 tablespoons milk
- ½ teaspoon vanilla
- 1½ cups shredded zucchini
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup walnuts
- In a large bowl, whisk together the eggs, butter, greek yogurt, sugar, milk, and vanilla until well-combined. Stir in the zucchini shreds.
- In a smaller bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking soda. Add the flour mixture to the liquid mixture and stir gently to combine. Add the walnuts and stir just until incorporated.
- Heat a large, cast iron skillet over medium heat. Melt a pat of butter in the bottom and use a spatula to push it around and coat the bottom of the skillet. Pour a quarter cup of batter for each pancake into the skillet and cook for about 3-4 minutes on each side until golden brown. Repeat until all pancakes are cooked.