These low-sugar vegetable pancakes are amazing, and both of my girls (2 yrs and 9 mo) thought so too. I tried a greek yogurt and maple syrup topping, that I will be using on all of my pancakes from this day forward. The addition of greek yogurt into the topping reduces the amount of sugar/calories per serving (when comparing it plain maple syrup), adds protein and gives it a creamy consistency. This is a new breakfast fav!
Pancakes (Recipe from Smitten Kitchen)
2 large eggs
3 tablespoons olive oil
2 granulated sugar
2 tablespoons each of milk and plain greek yogurt - whisk until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini
1 cup all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet
Maple Syrup Topping
3 tablespoons of greek
1 tablespoon of maple syrup
In a large bowl, combine eggs, olive oil, sugar, milk/yogurt mixture and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
Combine maple syrup and greek yogurt, stir until smooth. Set aside.
Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop 1/4-cup dollops of batter in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter.
Serve pancakes with a dollop of maple syrup topping