Almond flour and Zucchini makes this pancake different…
It’s Sunday, it’s beautiful outside and cozy inside and I felt like blogging so here I am sharing this recipe. Lately, I’ve been into reading books, once I open a book I cannot place it down without finishing it. Also, I am not yet comfortable (and never will be) reading novels through Ipad, I need to hold the book in my hand and feel it while I flip the pages. Yesterday, I had finished reading”Veronika decides to die by Paulo Coelho”. I am an avid fan of this writer and my goal is to read all the books written by him by the end of this year. This book is an exceptional one, it’s so bold, touching and made me think a lot about insanity. Btw, who’s completely sane in this world??? A bit of insanity is what makes life enjoyable…Right now reading “The devil and miss prym”…
Weekends, I try to make pancakes for breakfast as my husband loves it. Last weekend, I made this pancake, this is quite different from the regular pancakes, as the batter is made with almond flour and gluten free flour mix. I’ve also added chopped zucchini to it. Zucchini has a blant taste so the addition of it doesn’t impart a big difference in the taste of the pancake. You could try this without adding zucchini or add you could add your favorite fruits or veggies.
Have pancakes on week days: One good thing about pancake is that you can make it way ahead and refrigerate it, warm it in the microwave the next morning and enjoy with maple syrup or honey.
Zucchini Pancakes
Ingredients:
Dry ingredients:
- Almond flour- 1/2 cup
- Gluten free flour or All purpose flour- 1/2 cup
- Baking powder- 2 tsp
- Baking soda-1/2 tsp
- Salt-1/4 tsp
Wet ingredients:
- Egg-1
- Milk- 3/4 cup
Other ingredients:
- Zucchini, chopped very small- 1
- Non-stick cooking spray or Unsalted Butter
- Honey or Maple syrup
Instruction
- To make homemade almond flour, blanch the whole almonds in hot water for a few minutes and then rinse them with cold water. Pat dry it and peel off the skin.
- Put the almonds in a coffee grinder or mixer, pulse it a few times till it’s almost ground. Don’t over grind it as it will turn into almond butter.
- In a large bowl, combine all the above mentioned dry ingredients.
- Add the egg to it, combine well.
- Add milk and combine well to a smooth constituency without any lumps.
- Chop zucchini to very small and add it to the batter, combine well.
- Place a non-stick pan over medium heat, grease it with non-stick cooking spray or butter.
- Pour 1 large spoonful of batter on the pan.
- Let holes form on the batter and the bottom side turn light golden in color.
- Flip it to the other side and let the other side turn golden in color as well.
- Transfer to a plate.
- Serve warm with maple syrup or honey. I also made Zucchini milkshake.
- Almond flour- ½ cup
- Gluten free flour or All purpose flour- ½ cup
- Baking powder- 2 tsp
- Baking soda-1/2 tsp
- Salt-1/4 tsp
- Egg-1
- Milk- ½ cup
- Zucchini, chopped very small- 1
- Non-stick cooking spray or Unsalted Butter
- Honey or Maple syrup
- To make homemade almond flour , blanch the whole almonds in hot water for a few minutes and then rinse them with cold water. Pat dry it and peel off the skin.
- Put the almonds in a coffee grinder or mixer, pulse it a few times till it's almost ground. Don't over grind it as it will turn into almond butter.
- In a large bowl, combine all the above mentioned dry ingredients.
- Add the egg to it, combine well.
- Add milk and combine well to a smooth constituency without any lumps.
- Chop zucchini to very small and add it to the batter, combine well.
- Place a non-stick pan over medium heat, grease it with non-stick cooking spray or butter.
- Pour 1 large spoonful of batter on the pan.
- Let holes form on the batter and the bottom side turn light golden in color.
- Flip it to the other side and let the other side turn golden in color as well.
- Transfer to a plate.
- Serve warm with maple syrup or honey. I also made Zucchini milkshake.
