Zucchini Bread Pancakes (GF)
prep time: 5 minutes | Makes: 5 pancakes
1 1/3 cups Gluten Free Measure for Measure Flour (such as King Arthur)
1 scoop Wellmade Restorative Fortify
2 eggs
1 cup almond milk
2 tbsp olive oil or melted coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
zest of an orange
1 cup shredded zucchini
coconut “cream cheese” Drizzle
1/4 cup coconut butter
2 tbsp maple syrup
1/4 cup coconut milk yogurt
In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and whisk until combined. Add the milk, eggs, maple syrup, oil, vanilla, and orange zest. Stir in the zucchini. Heat a skillet over medium heat. Add oil to the pan to prevent the pancakes from sticking. Use a ladle and drop in about ½ cup of batter per pancake. Cook for a few minutes, or until bubbles form on the top. Flip with a spatula and cook for another 2 – 3 minutes, or until centers are cooked through.
In a small saucepan heat the coconut butter and maple syrup over low heat, whisking to combine. Add in yogurt and drizzle over the pancakes if desired.