These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!
Nobody lingers in bed when these ‘healthier’ pancakes are on the griddle ~ you’d be amazed at the difference the multi-grain baking mix makes in this recipe.
I know the ingredient list looks overwhelming. That’s because of all the whole grains. You can substitute all purpose flour if you want to, but you’d be missing out on so much of the heartiness, nutrition and flavor of these pancakes. Bob’s Red Mill
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Zucchini Walnut Pancakes
These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!
Servings: 8 large pancakes
Ingredients
dry ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup oat flour
- 1/4 cup buckwheat flour
- 1/4 cup millet flour
- 1/4 cup barley flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 tsp each: cinnamon, allspice, nutmeg, ginger
wet ingredients
- 1/2 cup low fat yogurt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated zucchini, about 1 medium zucchini
- 1/2 cup chopped walnuts
Instructions
- Mix the dry ingredients together in a large mixing bowl.
- Mix the yogurt, buttermilk, egg and vanilla in a separate bowl. Add to the dry and mix just until combined.
- Fold in the zucchini and walnuts.
- Cook the pancakes on a hot, lightly greased skillet. The batter will be thick, so nudge it out into a circle after you ladle it out. Flip when the edges are beginning to look a little dry.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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The long list of different flours is the main reason why I love these pancakes Sue! Perfect way to move from the traditional bread.
Could I just use wheat flor and regular flour?
So moreish and so healthy too with all those wonderful ingredients. Almost a health food. No? I think I could convince myself!
Outdone yourself here, Sue. These pancakes look awesome — even better than your banana buttermilk pancakes. I will definitely be making these sometime this summer.
Oh yum! This will be on the breakfast menu! Have a great day!
I bookmarked these when I saw them on Facebook. Once I am overloaded with zucchini you will find them in my kitchen!!
Oh my gosh they look amazing! Nom nom x
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I am losing it looking at these pancakes, I already had lunch but could so eat a plateful of these right now! I admit I’m a huge pancake sucker but to make them super healthy like these are combines the best of the best!
Is it time for breakfast yet!?! Actually I want a stack of these beauties for dinner-I’m just in love with these wholesome flavorful pancakes 😉
Just got done shooting pancakes for a post this week! Yours look far healthier than mine do! I love baking/cooking with zucchini! So much moisture and softness it adds!
These are the type of pancakes that once you eat them for breakfast, you don’t need another thing until dinner. They look fabulous.