Description
Lightly sweetened pancake batter with beautiful swirls of zucchini and just a touch of salty bacon in every bite. Drizzle with a bit of maple syrup and dig in. It’s totally acceptable to have pancakes for more than one meal a day, right?
Ingredients
- ½ cups All-purpose Flour
- ¾ cups White Whole Wheat Flour
- 1 Tablespoon Baking Powder
- ⅛ teaspoons Salt
- 2 whole Eggs, Separated
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Vanilla
- 1-¼ cup Unsweetened Almond Milk (any Milk Is Fine)
- 1 whole Medium Zucchini, Shredded (see Note)
- 3 strips Thick Bacon, Cooked And Chopped (see Note)
Preparation
In a small bowl combine the flours, baking powder and salt and set aside.
In a large mixing bowl beat the egg whites until frothy (this extra step will aid in keeping your pancakes light and fluffy so don’t skip it). Add the sugar, vanilla, egg yolks and milk and beat well. Gently add the flour mixture and gently mix (with a spoon not the beaters) until just moistened. Stir in the zucchini and bacon (see notes below).
Heat a greased griddle or large skillet over medium heat.
Drop batter by 1/3 cup sized scoops onto the greased skillet leaving space between each. (I have a little plug-in skillet that I’ve had since forever that probably cost $10. I bought it when I was a very young airman in the Air Force and it’s still going strong and is awesome for pancakes. I set it at 300 F but quite honestly I’m not all that confident in its accuracy. If your pancakes seem to be cooking too fast or too slow, adjust the temperature accordingly.)
As the pancakes cook, you’ll see little air bubbles begin to form and pop. Once that happens, carefully flip them. Around 2-3 minutes should finish cooking it through. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
Zucchini Bacon Pancakes…breakfast, brunch, lunch, linner, dinner, brinner. Am I missing any?Basically just drizzle with your favorite maple syrup and enjoy at any time of the day.
Notes:
1. I got 8 medium sized pancakes out of this batter but this recipe could very easily double or triple without any issues.
2. 1 pancake is roughly 140 calories.
3. After you shred the zucchini, take a couple paper towels and press all the excess moisture out of it. If you don’t do this the pancakes will be too wet and dense which is definitely not what we are going for.
4. I find that the easiest (and cleanest) method of preparing bacon is to use the oven. Preheat to 400 F and line an edged cookie sheet with foil. Lay down your strips of bacon and slide it in the oven. Baking times will vary depending on how crispy you like your bacon. Remember though that when you take it out it will continue to cook in that hot grease so take that into account.
