HEALTHY GREEK YOGURT ZUCCHINI PANCAKES RECIPE - (4.3/5)

Healthy Greek Yogurt Zucchini Pancakes Recipe - (4.3/5) image

Provided by Lady Butterfly

Number Of Ingredients 11

3/4 cup plus 2 tablespoons whole wheat flour (you may substitute all-purpose flour)
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 substitute 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)

Steps:

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, brown 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. Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.