Name: Zucchini Bread Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Ingredients: 1.5 cups self-rising flour (or all purpose); 2 tablespoons Splenda (or any non calorie sweetener); 2 teaspoons baking powder; 1 teaspoon salt; 2 eggs; 1.24 cups lite coconut milk (I used Thai Kitchen brand); 1 cup zucchini, shredded and squeezed dry; 1 cup blueberries; 1/3 cup unsweetened coconut, toasted (optional)

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These aren’t your typical pancakes. These zucchini bread pancakes are made with lite coconut milk, blueberries and toasted coconut – delish!

How do you make fluffy pancakes?

The key to fluffy pancakes is to make sure that your baking powder is not expired, and second to let the batter sit for at least 30 minutes. This allows the baking powder to do its magic and you’ll be rewarded with fluffy pancakes every time.

Ingredients needed for zucchini bread pancakes:

flour – I used self-rising, but all-purpose is fine too
sugar – any non-calorie sweetener will work – Splenda, Truvia, Monkfruit, etc.
coconut milk – I like Thai Kitchen lite coconut milk – this one has a twist top and you can store and use in the fridge for up to a week after opening
blueberries
zucchini
eggs
baking powder
salt

Zucchini Bread Pancakes

Yield: 10

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

When I am struggling to get veggies in, I bury them in pancakes - ha! These zucchini bread pancakes are a delicious way to start your day.

Ingredients

1.5 cups self-rising flour (or all purpose)
2 tablespoons Splenda (or any non calorie sweetener)
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1.24 cups lite coconut milk (I used Thai Kitchen brand)
1 cup zucchini, shredded and squeezed dry
1 cup blueberries
1/3 cup unsweetened coconut, toasted (optional)

Instructions

Mix the flour, sweetener, baking powder and salt together. Grate zucchini and squeeze dry. Add the zucchini, eggs and coconut milk to the flour mixture and mix until combined. Let sit for 30 minutes.
Heat skiller over medium low heat. Place 1/3 cup batter in the pan, add 6-8 blueberries, cook 2 minutes a side, then flip.
To toast the coconut, add to a dry skillet for 5 minutes, until it starts to turn golden. Two teaspoons of coconut is only 1 additional point, and made these pancakes.

Notes

As of the date of this publication, each pancake is 3 WW points, 2 are 7 WW points and 3 are 10 points. But two were very filling! Click here for the WW link.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 551mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 4g

What are the recipe variations?

Feel free to use your favorite fruit – I like diced apples, diced strawberries, and of course you can always add chocolate chips – you’ll just have to add the additional WW points.

Can I use baking soda vs. baking powder?

Baking powder helps with the fluffiness of the pancakes. If you don’t have baking powder, you can use baking soda, but only one teaspoon, and add 1 tablespoon of vinegar to the coconut milk. This will make a mock buttermilk and help with the rising of the pancakes.