The Healthy Zucchini Cornbread Pancakes are a delicious combination of your two favorite quick breads!
I love pancakes, if you couldn’t tell, especially unique flavors! I love experimenting with different ingredients into these perfect little cakes! I mean, you could really make any flavor you want, pancakes have no limits! That’s what so great about them! You’ve heard of corn bread, you’ve heard of zucchini bread, but how about Zucchini Cornbread Pancakes!? Let me tell you, you don’t know what you are missing! It taste exactly like those two breads combined, sweet, moist, light, and oh so tasty! So healthy and delicious, these babies are irresistible! One bit and you will wonder why you’ve never had cornbread and zucchini bread combined!
Two Quick Breads combined into Pancakes: Zucchini-Cornbread Pancakes
Ingredients
- 1 cup oat flour
- 1 tbsp cornmeal
- 1 small zucchini grated
- 1/3 cup fresh corn kernels
- 1 tsp baking powder
- 1 egg white or flax egg
- 1 tbsp agave/maple syrup/honey
- 1 cup almond milk
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- 1. Place all ingredients in a food processor and blend for about 15 seconds, or until fully combined
- 2. Heat a griddle/skillet/pan on medium heat and spray with cooking spray
- 3. Spoon batter on skillet and make about 6-8 pancakes
- 4. Flip pancakes when golden/done on each side
- 5. Top with fresh blackberries, yogurt, nuts, chocolate chips or whatever you desire!
- 6. Enjoy!
Health Benefits
- Vegan
- Protein
- Fiber
- Healthy fats
- All natural
- Refined sugar free
- No preservatives
- Non-GMO
- 100% clean
- Vitamins, minerals, antioxidants
- Gluten-free
- Dairy-free
Reblogged this on The Athletic Avocado and commented:
The Best Pancakes ever!
Made these and they were yummy! Loved the corn and zucchini combo. Thanks for sharing the recipe! I liked that they were oil-free, gluten-free and low sweetener. I tagged you on Instagram as well! Only changes I made was subbed some of the oat flour with potato starch to make them a little lighter and fluffier and added some salt. About to share them on Facebook now so you will probably get a ton of hits! 🙂
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These looked so good! I tried making them and they wouldn’t firm up enough to flip them 🙁 Im not sure what went wrong.
hmmmm thats strange! every time I make them they are super fluffy and easy to flip! Did you place the ingredients in the food processor too long? That might make the batter too watery! Thats the only thing I can think of! Im sorry you are having trouble with them, they are supposed to be easy to make!
Thank you for responding! I think you’re right, I definitely processed them too long in my magic bullet…I am going to try this recipe again!
These look awesome! I have been meaning to try cornbread pancakes!
Shannon recently posted…Slow Cooker Garlic Mashed Potatoes
Yum! I like the idea of adding whole corn kernels. I’ve done that in dinner savory corn cake recipes, but never thought to try it in sweet breakfast pancakes.
This did not turn out too good. The middle never cooked, the batter as very thick.. Had to cook them in the oven. Loved the ingredients and would like to know some tips to make them successfully. Maybe the baking powder was too old?