Shredded Zucchini Almond Flour Pancakes

The perfect weekend breakfast or brunch or holiday dish: Shredded Zucchini Almond Flour Pancakes, with a delicious cream and fresh strawberries!

Shredded Zucchini Almond Flour Pancakes

The sun shone on Tuesday this week, warm sun, by which I mean in the upper 40s. I walked along the river with a childhood friend who lives less than a mile from our home, and then went to Home Depot and Target to buy wood and cushions (can you guess what we are making?), cleaned through the garage, and sat down to dream up a plan for herb planters for our deck with my husband. Herbs are something I’m truly missing from back home (our herb trough), here in our new home (but not the whole garden, just the herbs). I can’t wait to share the outcome with you!

Shredded Zucchini Almond Flour Pancakes

And let’s put it this way, there will never be deer on our wrap-around deck (because they have no access–yay!)

Tomorrow we’ll watch March Madness with our friends who are visiting from out of town. I’m not a crazy basketball fan, but you can’t live in Oregon and not watch this game on Saturday, right?

Shredded Zucchini Almond Flour Pancakes

Shredded Zucchini Almond Flour Pancakes

Our friends are spending the night, and I’ll whip up a batch of these Shredded Zucchini Almond Flour Pancakes for breakfast, and probably make a pot of chili the night before as well. EASY! Casual!

These pancakes are incredibly filling, because they are protein-packed and don’t have as high amount of carbohydrates as regular pancakes.

Serve with delicious toppings, such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter.

Shredded Zucchini Almond Flour Pancakes

Or fresh strawberries!

When I think about weekends, I love how we are able to get into the outdoors. Whether hiking, fly fishing, kayaking, snowshoeing, bike riding, or even walking, how we will spend time in nature is our choice to make.

When we say we don’t have enough time, it shows the need for a true commitment, which is always so worth it.

So, we’ll be watching an important basketball game on Saturday. The Final Four will determine who goes on to the finals.

Four games, two winners meet each other in the championship!

Eventually, in our own lives, we’ll weed out the stuff in our lives, whether we want to or not, down to one final moment. And there will be one winner.

How do you define winning at life?

Shredded Zucchini Almond Flour Pancakes

Shredded Zucchini Almond Flour Pancakes

Yield: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • 2 small zucchini, shredded
  • 1/3 cup ground flax
  • 1 1/2 cup almond flour
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla
  • 1/2 cup Greek yogurt
  • 1/4 cup Chia seeds
  • 6 eggs
  • 1/2 cup coconut milk
  • Coconut oil for cooking
  • Optional toppings: maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, cashew butter

Directions:

  1. Finely shred the zucchini (you can use a food processor or a cheese grater). Combine zucchini with ground flax, almond flour, honey, salt, vanilla, cinnamon, nutmeg, Greek yogurt, chia seeds, eggs, and coconut milk.
  2. Allow to sit overnight in the fridge (optional).
  3. Heat 1/4 Tbsp. coconut oil in a hot pan per pancake. (Cooking in hot oil makes the outside nice and crispy.) Place about 1/4 cup of batter onto hot oil. Allow pancake to cook for a minute before reducing the heat to medium/low. Cook pancake 3/4 of the way through (wait until small bubbles appear before flipping), 2-3 minutes per side.
  4. Serve with delicious toppings such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter. (Add nut butter for extra protein :)

More brunch recipes:

Butternut Squash Granola Parfaits

Sausage Mushroom Strata

Chocolate Buttermilk Waffles

Make-Ahead Chocolate Coffee Cake

Shredded Zucchini Almond Flour Pancakes

1 comment

  1. I was so tired of deer eating my garden that I just quit years ago. Last year I decided to give it a go again…this time in containers and I covered my blueberries in bird netting and enjoyed a bounty all season long. I had several random containers and so lined my porch with them, filling them with lettuces, kale, spinach, tomatoes, herbs, cucumbers. This year I want to try potatoes in my wine barrel because organic potatoes can be spendy to buy. I try to plant things that are a little more expensive to buy organic, or things we use often. I’ve been stocking up on potting soil from costco…so cheap.

    Winning at life….I’d say goes way beyond what is typically seen as success, but rather a deep, inner joy and contentedness each step of the way and even despite set backs, knowing there’s something deeper at work and something more important than the those things that can change in a heartbeat. It’s a good question…definitely one worth pondering

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