Breaking Bland Eats turns 2 years old today! I’m so thankful to everyone who reads these posts and for all the positive feedback I have received. This blog was a way for me to keep and share my favourite recipes, and the fact that anyone actually reads, let alone makes, the recipes still amazes me. So, thank you.
This past summer I’ve had to get creative with zucchini recipes since both my parents and in-laws have supplied us with an almost endless supply of zucchinis. After making zucchini bread one day I thought the flavours would be perfect as a pancake. So, I took my standby buttermilk pancake recipe and added grated zucchini and cinnamon. Then decided to add blueberries – because blueberries make everything better.
When making blueberry pancakes I like to add the blueberries individually to each pancake once they are on the griddle. This way you get an even amount of blueberries in each pancake, and avoid those blue streaks that often result when you mix blueberries into a batter. This technique also works well with bananas, chocolate chips, or any other addition you want in your pancakes.
Placing a cookie sheet in a preheated oven (~200F) will keep the cooked pancakes warm until the rest of the pancakes are ready. This is especially helpful if you are doubling the recipe and serving a large crowd. These pancakes retain their moisture and keep in the fridge for a few days, or you can freeze the pancakes and reheat in a toaster or toaster oven for a quick weekday breakfast option.
It can be confusing when looking at different flours or breads, what’s the difference between whole wheat, whole grain, and multigrain? First off be wary of anything that says “multigrain”. Simply put, it means that more than one grain was used and often these grains are refined and have been stripped of their fibre and vitamins/minerals. Make sure to look at the ingredient list, you want to see the word “whole grain”. Whole grains are exactly as they sounds, the whole grain has been milled down to make flour, leaving all the nutrients intact. Nutrition lesson over, time to celebrate with some pancakes!
Don’t have zucchini on hand? Grated apples make a great addition, simply replace the 2 cups of zucchini with 2 cups of grated apple. Yum.
- 2 cups of 100% whole grain flour
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups of grated zucchini, ~1 large zucchini or 2 medium.
- 2 eggs
- 2 tablespoons melted butter or oil
- 1 1/2 cup buttermilk
- 1 tablespoon vanilla
- 1-2 cups of blueberries (fresh or frozen)
- In a large bowl combine the dry ingredients.
- In a separate medium-sized bowl beat the eggs, oil, buttermilk and vanilla. Then stir in the grated zucchini.
- Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, lumps are ok!
- Ladle ~1/3 cup of batter per pancake onto a preheated skillet or cast iron pan, sprinkle blueberries on top, and allow the pancakes to cook until small bubbles are visible all over the surface of each pancake. Flip and continue to cook for another 2-3 minutes or until the centre of the pancake springs back to a light touch.
- Serve with maple syrup, a dollop of greek yogurt, and fresh blueberries.
- Tip: If you don't have buttermilk simply add 1 tablespoon of lemon juice or vinegar for each cup of milk you need.