Yogurt Zucchini Pancakes
Yogurt Zucchini Pancakes
Ingredients
3/4 cup + 2 tablespoons whole wheat flour (you may substitute AP flour if desired)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
2 large eggs, separated
1 cup full-fat Greek yogurt
1 teaspoon vanilla extract
2 tablespoons dark brown sugar
1 tablespoon honey (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
1 cup coarsely shredded zucchini
Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
Instructions
In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, sugar, and honey.
Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.
@темы:
Диетическое,
Мучное