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 uses 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.

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    Cinnamon Pecan Almond Butter

    Cinnamon Pecan Almond Butter

    Almonds, pecans, and a dash of cinnamon. That's it: three ingredients is all you need to make this lusciously smooth nut butter, one that is far superior than anything you'll find in a store. And it's not just superior because you're left with a victorious sense of "I made that!" ... it's seriously creamy, with a flavor that leaves you wanting the whole jar for dessert.

    Some almond butters are thick: they stick to the top of your mouth and clump up when spread on toast. This is not one of those almond butters. Thanks to the addition of pecans, which are naturally buttery, this almond butter is smooth and creamy.

    Pecans have a natural sweetness which sometimes tastes a bit like caramel to me. (If you're as big of a food nerd as I am, maybe you'll appreciate this report I found on different varieties of pecans and their tasting notes.) 

    Cinnamon Pecan Almond Butter
    Cinnamon Pecan Almond Butter

    That caramelly taste is paired perfectly with a touch of cinnamon -- which is also naturally sweet - and the whole trio goes amazing well on a sliced apple (the combo is reminiscent of apple pie), a banana (I have long had "caramel banana crepes" on my list of recipes to create, but spreading nut butter on a banana is far easier), toast, oatmeal...I could go on... and don't forget straight from a spoon!

    And the magic is all in those pecans. 

    So why even bother with adding almonds? Well, they're cheaper for one. And that texture we were talking about before actually helps out here: pecan butter can be a runny when it's just pecans. Almonds balance that out.

    So, there you have it: dreamy, creamy, caramelly cinnamon pecan almond butter. Eat up! 

    Cinnamon Pecan Almond Butter
    Cinnamon Pecan Almond Butter

    Cinnamon Pecan Almond Butter

    Published June 5, 2018 by
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    Yields: ~1-1/2 cups nut butter   |    Total Time: 20 minutes



    Ingredients:

  • 220g almonds 
  • 150g pecans 
  • 1/2 teaspoon cinnamon

  • Directions:

    1. Preheat oven to 350°F. Spread pecans and almonds out in a single layer on a sheet pan, and place in oven for about 5 minutes, until nuts are fragrant and golden. Side aside to cool for about 15 minutes.
    2. Place nuts and cinnamon in a high-powered blender. I use a Blendtec with the Twister Jar because the lid also scrapes the sides as you go (affiliate link). Place lid on blender and blend on high (or work your way up to speed 10), blending for a minute at a time, and then turning the blender off to scrape the sides. Repeat this process until the nut butter is smooth and velvety. Note: If you place the nuts in while they are still hot, they will get even hotter in the blender — you may see steam in the blender. If you do, let the nut butter cool off before you taste it to avoid burning your tongue!
    3. Scrape nut butter into a jar with an air-tight lid. Great on apples, bananas, toast, or by the spoonful!

    Comment

    Mocha Almond Energy Bites

    Mocha Almond Energy Bites

    The idea for these Mocha Almond Energy Bites started when my good friend, Brian, the author of Climbing Nutrition, reached out. Brian is the kind of guy that just knows things: friendly botanist, guy with the killer butternut squash pie recipe, latte art consultant, board game extraordinaire, and handstand master. The list goes on. But what people know him best for is his expertise in nutrition: he's a a Certified Sports Nutritionist from the International Society of Sports Nutrition. So, when I want to know what kind of nutrients I’ll need in order to stay fueled on a climbing trip, Brian is the guy I ask. 

    He's known for bringing along some odd (but delicious) snacks when we go climbing—including a 1-gallon bag of cooked sweet potatoes- but don’t hold that against him. It’s usually because those snacks are really good for you. Which brings me to the point (finally!): Over the next few weeks, I’m going to be working on a series called Trail Snacks, recipes for food you can take with you on your adventures, inspired by some of Brian’s insights (bag of sweet potatoes not included). The goal is to bring "yum" and science together to give you on-the-go bites that work! 

    Mocha Almond Energy Bites
    Mocha Almond Energy Bites

    These Mocha Almond Energy Bites are first. They are easy to make, and easy to transport (and a whole lot lighter in your backpack than a gallon of sweet potatoes). But they’re also functional: made with dates, they’ll provide your body with easily, snackable, and accessible energy while you are on the go (read Brian's research on carbohydrate timing if you're an athlete!). These little bites have just a touch of coffee, which has my inner coffee-addict cheering. You’re not going to feel wired or get the shakes just from eating a few. But a bit of caffeine in your system might just do you good! I can’t tell you how many times we’ve been out climbing and I’ve said, “I could really go for an espresso right around now.”

    No cook, real food, easy to pack, tastes like chocolate and good for you. What more could you ask for? 

    These are some of the first pictures I took with my new camera! I have 1,000,000 things to learn about how to use it, but am so excited to be creating again!

    These are some of the first pictures I took with my new camera! I have 1,000,000 things to learn about how to use it, but am so excited to be creating again!

    Mocha Almond Energy Bites

    Published March 13, 2018 by
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    Yields: 20   |    Total Time: 20 minutes



    Ingredients:

    • 1 cup pitted medjool dates
    • 1/2 cup almonds
    • 1/2 cup walnuts
    • 1/2 cup shredded desiccated coconut
    • 2 tablespoons cocoa
    • 3/4 teaspoon instant espresso powder (I used Starbucks Via)
    • 1/16 teaspoon salt 
    • For dusting: 1/2 cup cocoa powder or finely shredded desiccated coconut

    Directions:

    1. Place first seven ingredients in a food processor (I an old version of this one (affiliate link!), and love it!) Lock lid on food processor.
    2. Run food processor. Every minute or so, pause to unlock the lid and scrape down the sides with a spatula.
    3. Repeat step 2 until the mixture begins to clump together — this is how you know it’s almost done! Repeat step 2 one or two more times to ensure everything is evenly chopped and the mixture is quite sticky.
    4. Now, use your hands to roll the mixture by the tablespoonful into spheres. Set spheres on a plate or cookie sheet.
    5. Put the 1/2 cup cocoa or finely shredded coconut in a bowl. Two at a time, toss energy bites in the cocoa/coconut to coat. Set aside, and repeat until all are coated.
    6. Store in an airtight container.

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