Andie Thueson » Recipes » Breakfast » Zucchini Whole Wheat Pancakes and Healthy Coconut Oil Syrup

Zucchini Whole Wheat Pancakes and Healthy Coconut Oil Syrup


Zucchini Festival Day 3!!!

I’m not sure about you but I struggle to get my toddler to eat her veggies, so anyway I can sneak or trick her to eat them I’m all about it! The girl loves pancakes! So every year when I have loads of zucchini I always church up my pancakes by adding some zucchini to the mix! My kids especially my toddler gobble them up non the wiser. It’s pretty awesome. I typically make a yummy buttermilk syrup and serve them up with that… Find the original recipe here. But since we are trying to keep it more healthy around our home now a days I remixed it using honey and coconut oil to make it a sugar free syrup!!! I was pretty happy with the outcome, it was delish!!!
Zucchini Whole Wheat Pancakes
Andie Thueson
2 Cups Whole Wheat Flour 
1 1/2 tsp baking powder
1 tsp Soda 
dash of salt 
2 Cups lowfat Buttermilk 
3 eggs
1 tsp Vanilla 
4 T Melted Coconut Oil 
2 Cups grated Zucchini (pat dry)     
Mix dry and wet ingredients separately in two bowls. Gently whisk wet ingredients into dry ingredients and make pancakes on hot griddle. 
Coconut Oil Sugar Free Syrup
1/2 Cup Melted Coconut Oil
1/2 Cup Honey
1/4 Cup Buttermilk
1 tsp. Cornstarch
1 tsp vanilla extract 
1 tsp. Baking soda
In a medium saucepan over medium heat, combine coconut oil, honey, buttermilk and cornstarch. Make sure you whisk well while the mixture is still cool to ensure that the cornstarch doesn’t clump. Heat and stir continuously until coconut oil is melted and mixture starts to bubble. Then remove pan from the heat and stir in 1 tsp. vanilla extract and 1 tsp. baking soda. Mixture will bubble ferociously and leave you with a frothy, delicious syrup. 

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