Almond Flour Zucchini Bread Pancakes

Almond Flour Zucchini Bread Pancakes

It’s that season! Yes, the time of year when zucchini are the size of baseball bats, big enough to serve a crowd. Perhaps you’re swimming in zucchini, or maybe you found a really good deal on some oversized zukes at the farmers market— either way, zucchini bread pancakes are the way to go! 

I’ve never heard anyone complain about pancakes for breakfast, and these pancakes are extra special. Just like zucchini bread, these pancakes are spiced with nutmeg and cinnamon, making them feel extra cozy, especially when slathered with butter and drizzled with maple syrup. 

Almond Flour Zucchini Bread Pancakes
Almond Flour Zucchini Bread Pancakes

There are thousands of recipes for zucchini bread on the internet -- some call for walnuts, while others call for chocolate chips. But why choose? This recipe is absolutely delicious with both, bites of nutty crunch and melty chocolate. And yeah, it feels a little bit like dessert for breakfast but there is zucchini in there.

This recipe calls for almond flour, which makes for a satisfying pancake but is also the reason why I highly recommend using a non-stick pan. I tried a few in a enameled cast iron (Le Creuset) because we own very few non-stick pans, and the results was no good. So, avoid frustration, and use a true non-stick pan! You'll be flipping pancakes like a pro. 

Almond Flour Zucchini Bread Pancakes

Almond Flour Zucchini Bread Pancakes

Published July 19, 2018 by
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Serves: 4   |    Active Time: 90 minutes



Ingredients:

  • 9 ounces shredded zucchini
  • 1-1/2 cups almond flour
  • 1/4 cup arrowroot starch (tapioca flour can also be used)
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons melted butter, plus more for cooking and serving
  • 2 tablespoons maple syrup plus more for serving
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips or finely diced walnuts (feel free to do half chocolate chips and half walnuts, too!)

  • Directions:

    1. In a medium sized mixing bowl, combine: almond flour, arrowroot starch, salt, baking soda, cinnamon, and nutmeg. Whisk to combine. In a separate bowl, combine: 2 tablespoons butter, 2 tablespoons maple syrup, 3/4 cup milk, 2 eggs, and vanilla. Whisk until frothy, and then fold in the shredded zucchini.
    2. Add half of the dry mixture to the wet mixture, stirring to combine, and then add in the other half of the dry mixture to create a loose batter. Fold in walnuts/chocolate chips.
    3. Heat a non-stick skillet or griddle on the stove over medium heat with 1 tablespoon of butter.
    4. Spoon batter into hot pan, making pancakes that are 4-5 inches wide. Cook on one side until you start to see bubbles on the top and edges begin to turn golden brown. Flip pancake to second side, and cook until golden. Move pancake to plate. Repeat until all of batter has been used.
    5. Serve hot with butter and maple syrup. Optionally, add additional walnuts on top for garnish.

    Quick Instant Pot Corn Chowder

    Quick Instant Pot Corn Chowder

    You know when you think you’re grabbing the paprika but you grab the cayenne by mistake, dump a whole spoonful into the pot, stir it up, and then read the label? Anyone? 

    I didn’t think so. But, um, it totally happened when I was first testing this soup. Maybe you have had a similar experience, but if you haven’t, let me spell it out for you: 

    S.P.I.C.Y. 

    At least thats what happened with this particular mistake. HA! 

    But, I made it through that bowl of extra spicy soup and thought, hey, when you taste past the cayenne this is pretty dang good. Once your mouth stops burning and all. (I love spicy food, but this just was a bit too much, something even a half cup of heavy cream stirred in didn’t calm). 

    Quick Instant Pot Corn Chowder
    Quick Instant Pot Corn Chowder

    Assuming you can read the labels on your spice jars, this corn chowder is the stuff summer evenings are made of. At least it is for me, because it reminds me of sitting on the back patio at my mom’s house as a kid, slurping on corn chowder while the sun ducks down behind the mountains and the day’s heat finally gives way to a cool evening breeze. (Hi Mom, maybe you should send me that recipe?!) 

    This version is lighter that the one of my childhood (and most chowders, really) — forgoing flour and bacon, it is full of fresh corn flavor and has creaminess from yukon gold potatoes and a splash of the good stuff (half and half). And really, when it’s this hot of a summer, light is what it’s alllll about. 

    Quick Instant Pot Corn Chowder

    Quick Instant Pot Corn Chowder

    Published July 5, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1/2 large white onion, diced
  • 2 teaspoons minced garlic
  • 1 large carrot, diced
  • 1 green bell pepper, diced
  • 1 teaspoon coconut oil
  • 2 medium yukon gold potatoes, diced
  • 16 ounces frozen corn kernels, thawed, reserve 2 tablespoons for topping
  • 2 tablespoons parsley, minced plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 cups vegetable broth
  • 1 cup half and half
  • 1-3 dashes of cayenne, to taste
  • Dash of paprika for garnish
  • Optional: shredded cheddar cheese for garnish

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on the sauté setting. Add the diced onion, minced garlic, carrot, and bell pepper until the onions are transparent.
    2. Add potatoes, corn kernels, 2 tablespoons minced parsley, salt, pepper, bay leaf, thyme, and broth. Place lid on Instant Pot and turn to the Soup setting, setting the timer to 4 minutes with the vent in the sealed position.
    3. After the timer goes off, release the pressure. Remove the thyme and bay leaf. Using an immersion blender (like this one (affiliate link!)) purée the soup, leaving a few chunks according to you preference. Stir in the half and half, and add cayenne to taste.
    4. Serve soup hot in bowls, topped with a fresh fresh corn kernels, a dash of paprika, minced parsley, and optionally, shredded cheddar.

    Raspberry Pistachio Fool (Sweetened with honey!)

    Raspberry Pistachio Fool (Sweetened with honey!)
    Raspberry Pistachio Fool (Sweetened with honey!)

    A simple dessert such as this one hardly needs a full blog post to go with it — soft folds of whipped cream, fresh raspberries accentuated with just a touch of honey and lemon, bits of slightly salty pistachio. That ingredients list alone will do. 🤤

    The last several months have left me at a loss for words (a serious case of brain-fry). But with something as fresh and beautiful as this, there is no need to grasp at the threads of what could become a blog post: a dessert this simply good doesn’t need all of those words. It just works. And it’s perfect for this time of year, too. The raspberry bush I planted last year is producing it’s first round of berries right now (a miracle really, because the backyard is basically a jungle of weeds). There are only a few berries and they’re not quite ripe yet, so I used store bought for this recipe and they were perfectly. Use whatever you have access to! In a pinch, frozen berries would work — just thaw the berries before macerating.

    Lastly, if you're looking for something you could eat for breakfast, you could swamp the whipped cream in this recipe for your favorite Greek-style yogurt and make a parfait. (Or, you know, just treat yourself to a freakin' awesome Raspberry Fool breakfast!) 

    And now, onwards, because there’s really nothing better than tasting this one for yourself. 

    Raspberry Pistachio Fool (Sweetened with honey!)
    Raspberry Pistachio Fool (Sweetened with honey!)

    Raspberry Pistachio Fool (Sweetened with honey!)

    Published July 3, 2018 by
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    Serves: 3   |    Active Time: 20 minutes



    Ingredients:

  • 10 ounces fresh raspberries
  • 1 tablespoon lemon juice
  • 2-3 teaspoons honey, divided
  • 1/2 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 1/4 cup crushed pistachios

  • Directions:

    1. In a small bowl, combine 8 ounces of raspberries with lemon juice and 1 teaspoon honey. Set remaining raspberries aside. Using a fork, mash the 8 ounces of raspberries with the lemon and honey. The mixture should resemble a jam or compote. Set aside.
    2. In a second mixing bowl, whip cream to soft peaks using an electric mixer. Add in vanilla and 1-2 teaspoons of honey, depending on your tastes, and continue to whip cream for another minute to incorporate.
    3. In three serving glasses or bowls make alternating layers of whipped cream and the raspberry mixture. Place reserved fresh raspberries on top, and sprinkle with crusted pistachios. Serve immediately.