The past few days, it has begun to really feel like late summer. I’ve been lucky enough to have a few weeks with my family on Martha’s Vineyard, and we are experiencing shorter days, less humidity, and cooler temperatures. Before we know it, fall will be rolling around – including pumpkin spice EVERYTHING.
Until then, I am soaking up every last bit of summer I can! Of course, this includes all my favorite summer foods. I’m loving watermelon, tomatoes, basil and peaches. I’ve been filling my plate with an abundance of this fresh produce, but I’ve also been treating myself to some less nutritious treats. One of my absolute favorites to indulge in during the summer is fresh baked zucchini bread from a local farm here on the Vineyard. It’s something that reminds me of my childhood, and I can’t help but reach for a slice when I’m on island.
These zucchini bread pancakes were inspired by my favorite zucchini bread, but without refined grains and excess added sugar. They are super moist and hearty, just like my favorite slice of zucchini bread! I used Elmhurst Unsweetened Milked Hazelnuts ™ in this recipe, as this has become my favorite milk alternative to use daily. I truly believe that when it comes to food, simpler is better, and Elmhurst® shares this same mindset. Their nut and grain milks all contain six ingredients or less, and their unsweetened varieties have just two. They also do not use any added gums or emulsifiers, which is rare to find in milk alternatives! Plus, Elmhurst plant milks have a super smooth consistency and taste creamier than other plant milks I have tried. They have 10 different varieties, including unsweetened and lightly sweetened choices. I’ve been itching to try their Chocolate Milked Peanuts – how delicious does that sound?! You can find Elmhurst products at Whole Foods, and here is the store locator! They also deliver any of their varieties if you order through their website.
If you guys are holding on summer like I am, these pancakes are for you!
- 1 and ¼ cup oat flour (use a blender to make this out of rolled oats)
- 1 medium zucchini, grated
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp lemon zest
- 1 egg
- 1 cup Elmhurst Elmhurst Unsweetened Milked Hazelnuts
- 1 tbsp maple syrup, plus more for serving if desired
- ½ cup frozen raspberries
- ½ cup frozen blueberries
- 1 tbsp chia seeds
- Butter, coconut oil or cooking spray for pan
- Using a paper towel or clean dish towel, squeeze out excess moisture from grated zucchini
- In a large mixing bowl, combine oat flour, baking powder, salt and cinnamon
- In a smaller mixing bowl, whisk together egg, hazelnut milk, lemon zest and maple syrup
- Add wet ingredients to dry, and stir to combine
- Fold in grated zucchini until mixture is well combined. Add more hazelnut milk as needed if batter is very thick
- In a cast iron skillet or frying pan, heat butter/oil/cooking spray over medium heat. Spoon batter into pan, using about 1/3 cup
- Cook pancakes until edges begin to brown, then flip, after 2 minutes or so
- While pancakes are cooking, prepare the berry compote: combine frozen berries and chia seeds in a shallow pan over medium heat. Stir occasionally until berries are cooked down and mixture begins to thicken
- Serve pancakes while still warm with a generous pile of berry compote and a drizzle of maple syrup.
This recipe makes about 10 pancakes.