WHAT. WHAT. WHAT. Zucchini AND whole wheat together in a stack of healthy pancakes with just a hint of not so healthy chocolate chips (chunks) to trick people into eating good-for-you food. Say it isn’t so. Aren’t zucchini pancakes the perfect little number for the weekend? A little bit of health hidden inside pancakes, speckled with chocolate. My recipe for traditional whole wheat pancakes is nothing new on LSJ. When I claim that my pancakes are the FLUFFLIEST little pancake pillows you’ll ever devour, I mean it. I love seeing comments and emails about how much you guys are loving this pancake recipe! So to spruce up things a bit, I swapped out the regular whole wheat flour with white whole wheat, added shredded zucchini, and swapped the blueberries for the less healthier, chocolate chips. You can always use the blueberries along with the zucchini if you wanted these to be more… healthful. Adding in zucchini and using whole wheat flour allows us to eat a healthier breakfast with a side of chocolate. This keeps you in your skinny jeans and let’s you have your chocolate too. Making homemade whole wheat buttermilk zucchini pancakes is really simple. The ingredients are really straight forward and you don’t even need buttermilk for it! If you’ve got some on hand that you need to finish up, just substitute the milk and the vinegar with it. It’s all everyday stuff like, whole wheat flour, milk, baking powder, brown sugar, and eggs… And of course, the zucchini and chocolate chips. I will ask you to keep a few things in mind when you’re preparing these zucchini pancakes though. I love the fact that you can’t even tell that there is a whole 3/4 cup of zucchini shredded right into these pancakes! The 2 small teaspoons of brown sugar really helps tone down the natural flavor of the zucchini and whole wheat flour. A big stack of fluffy, thick, and whole wheat zucchini pancakes that you can eat guilt-free. Isn’t that what the weekend is all about?
