Zucchini in the garden; pumpkin in the freezer.
That’s the current situation at our house.
I went a little crazy with the pumpkin purchases last fall, and now the frozen puree is waiting to be used. With all the tomatoes, peppers and summer squash going wild in the garden, the pumpkin needs to move over so we can create more room in the freezer.
Summer squash and winter squash? It can work, and these pancakes are proved it to me. They are soft and tender with just a hint of that fall flavor that will be in full swing in a few months.
They just happened to end up being vegan if that is your thing, but my husband kindly pointed out that the bacon I served with ours was not. I do like mine with bacon.
And I definitely think these count as having vegetables for breakfast!
Coconut Zucchini Pumpkin Pancakes
2014-10-03 09:24:25
Yields 10
Ingredients
- 3/4 cup coconut milk
- 3/4 cup pumpkin puree (*very thin)
- 1/2 cup shredded zucchini
- 3 tsp baking powder
- 1/4 tsp salt
- 2 tbsp mascavo sugar
- 1/8 tsp ground ginger
- 1/4 tsp cinnamon
- 1 cup white whole wheat flour
- Toasted, unsweetened coconut for serving
Instructions
- In a medium sized mixing bowl, stir together the coconut milk and pumpkin. Add the zucchini.
- Next stir in the baking powder, salt, sugar, ginger and cinnamon. Fold in the flour just until all ingredients are combined.
- Pour 3 to 4 tablespoons of batter onto a heated non-stick griddle for each pancake. Cook pancakes 1-2 minutes on each side, or until lightly browned and cooked through. Garnish with toasted coconut before serving.
Notes
- *I used fresh pumpkin puree from previously frozen so my puree was very thin. If you are using a thicker puree, or a different type of flour, you made need to adjust things to reach the right pancake batter consistency.
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I saw a few winter squash at the farmers market this morning and was thinking about how excited I am for fall foods! These sound wonderful Lori, I’ve had a pancake craving and would love to squeeze some veggies into them!
Haha you KNOW I still have winter squash in the freezer. And summer squash in the fridge. And a desperate desire to make these.
Use home grown to make pancake , sound so healthy .
Lovely, healthy pancake recipe. And I too make vegan recipes sometimes and serve them with non-vegan extras like cheese or bacon or sour cream. Nothing wrong with that!
Thanks for your kind comment to my blog 🙂
The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.
Pancake recipe