Zucchini Bread Pancakes
Zucchini Bread Pancakes

On Friday I had an afternoon of “screw work.” I’ve been pushing myself on a couple of different projects and there are times when I can’t push more. I’ve been biking every day around lunch to help me get out of the funk but Friday was particularly bad. I headed out to run a couple errands, mainly to get random items for the house, and instead I ended up at Home Depot. I then spent from 1:00pm on building the boxes for my patio garden. I ignored my phone/emails and just worked.

By the time I was done, I was a hot mess covered with a nice layer of sweat, dirt, and saw dust but it was what I needed. I think that’s one of the greatest lessons I’ve learned so far about attempting to work from home: take breaks and get away (even if this means get away to your patio). After a month I think I’m starting to settle into a rhythm but there are some days I still feel a bit all over the place (like scheduling two meetings for the same time, forgetting about meetings, tripping up the white stairs with a cup of coffee in hand, forgetting about the laundry from two days ago, and other general “whoops” moments).

Pancakes help. Lots of pancakes. And maybe a few nachos for dinner. 

It’s only the middle of June and I’ve eaten my weight in summer squash. Their cheap price at the market and my new grill have primarily been the reason for my mass consumption. I’m sure by the time I actually have zucchini in my garden, I’ll have maxed out. But, that’s where these pancakes come in because really, I can eat anything smothered with maple syrup and butter. These pancakes from my summer ebook but were too good to keep hidden. Pancakes really are the perfect way to use extra zucchini!

Zucchini Bread Pancakes

Serves 2



    • 1 cup whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 tablespoon maple syrup
    • 2 eggs
    • 1 tablespoon walnut oil
    • 1/2 – 3/4 cup milk
    • 2 cups shredded zucchini


    • 1/3 cup toasted walnuts
    • Butter
    • Maple Syrup


    1. Combine 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon
    2. cinnamon, and 1/2 teaspoon nutmeg in a medium bowl. Give a stir and set aside.
    3. In a separate bowl, whisk together eggs, 1 tablespoon of maple syrup, 1 tablespoon walnut oil, 1/2 cup milk, and 2 cups shredded zucchini. Pour in to dry ingredients and stir until just combined. Add more milk if consistency is too thick to pour.
    4. Heat a skillet over medium heat. Take about 1/4 cup of batter, pour on skillet, and cook for 1-2 minutes. Pancakes should bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Top with toasted walnuts, butter, and maple syrup.


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