Zucchini bread and carrot cake united in pancake form! Puffy, fluffy, thick pancakes with chunks of toasted walnuts inspired by a cafe favourite, but easy enough for everyday.
I ate a two tall stack of these while reading the newspaper on Sunday morning. Does anyone read the newspaper anymore? I like to grab a copy on the weekend after a long walk and settle in at the kitchen table with a late breakfast and read about what’s happening in the wide world that’s fit to print and, of course, do the crossword. The sun streams in the window and a light bay breeze tickles the leaves of the bougainvillea vine that grows over half of the house. It’s a moment of bliss to be grateful for. On a normal day the internet and the radio are my source of information about the world, but on a Sunday, with a stack of pancakes, the smell and smudge of newspaper print fits perfectly.
These pancakes are packed with cafe-favourite inspired flavours. Carrot cake and zucchini bread combined and smashed into pancakes! Which lends you totally legitimate reason to smother them in maple syrup, or your choice of pancake topper (almond butter, jam, honey, butter – whatever your pleasure), I like to think of it as frosting for your pancakes. Sweet carrot, mixed with cinnamon and crunchy toasted walnuts, all wrapped up in the warm cloud of maple syrup kissed pancake batter: Sunday morning bliss.
Now, I like my pancakes fluffy but substantial and these puffy, flavoursome delights deliver on both fronts. The batter features one egg and two egg whites for extra fluff, and a mix of milk and plain Greek yoghurt for added thickness and a tender crumb. True zucchini bread/carrot cake flavour is represented by a respectful dose of cinnamon, vanilla, and toasted walnuts.
To tell you a secret though: there is only a small amount of brown sugar in the mix, and no added fat at all. This is a cafe brunch that won’t have you weighed down for the rest of your weekend, and is perfect for weekdays too. The leftovers from this batch are tightly wrapped in my freezer and are steadily making their way to work in my lunch box as a morning tea treat. Unfortunately no-one has invented a desk-sized bottle of maple syrup. Now that would be newsworthy.
These are a great idea to make with little nourished lifers too! Get them to help with mixing and stirring the batter, and show them how the bubbles on the pancake mean its time to flip it over. I have great memories of making pancakes with my parents, which is probably why they are my Sunday newspaper breakfast of choice. Enjoy!
Gluten Free | Makes about 12 (10cm/4-inch) pancakes | Recipe easily halved
Leftovers will keep, well-wrapped, in the freezer for up to two months
- 1 small zucchini
- 1 small carrot
- 1/3 cup walnuts
- 80 grams almond meal
- 80 grams brown rice flour
- 80 grams buckwheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup plain Greek yoghurt
- 2/3 cup milk
- 1 egg + 2 egg whites
- 1 teaspoon vanilla essence
- 2 tablespoons brown sugar
- Use the large holes of a box grater to coarsely grate the zucchini and carrot. Wrap grated vegetables in a few layers of paper towel and squeeze to remove some of the moisture. Set aside until required.
- Place walnuts under broiler and turn broiler on medium-high. Cook for 6-7 minutes, shaking tray occasionally to turn walnuts over. Once toasted, remove from the broiler and allow to cool before roughly chopping to use in pancakes.
- In a large bowl whisk together almond meal, brown rice flour, buckwheat flour, cinnamon, baking powder and salt.
- In a medium bowl vigorously whisk together yoghurt, milk, egg and egg whites, vanilla essence, and brown sugar until well incorporated.
- Whisk wet ingredients into dry ingredients.
- Using a wooden spoon mix in grated zucchini and carrot and toasted, chopped walnuts.
- Heat a large frying pan over medium-low heat. Spray with cooking spray.
- Using a large ice cream scoop portion out pancake batter onto pan. Use the back of the scoop to encourage the batter to spread into a circle. Remember to leave plenty of room between pancakes for spreading and flipping. I cooked one pancake at a time on a small pan but to speed up the process use a larger frying pan.
- Cook pancake for three minutes on one side. Small bubbles will begin rising to the uncooked surface. Once most of these have popped, flip the pancake and cook for another two minutes on the second side. Transfer to a plate and cover with a tea towel to keep warm while you cook the rest of the batter.
- Once all pancakes are cooked serve with your favourite toppings.