I survived day one of the Whole Life Challenge, and day two is shaping up nicely as well. Yesterday, I completed a workout, stretching session, stayed hydrated, wrote in my journal and managed to eat very well.
For those interested in a tasty, but healthy breakfast, I have a recipe for you. I made Yellow Squash pancakes courtesty of the blog, Baker by Nature. Before you turn up your nose, I am here to say they turned out quite well. I too was skeptical as I mixed all the ingredients together. I had to substitute a few things because of all my restrictions, you’ll find those in italics.
Healthy Greek Yogurt Zucchini Pancakes
- 3/4 cup + 2 tablespoons whole wheat flour (Oat Flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup full-fat Greek yogurt (unsweetened plain)
- 2 tablespoons dark brown sugar (Stevia-here’s the conversion chart)
- 1 tablespoon honey (optional, but if you don’t add it sub in an extra tablespoon of brown sugar) (I had to omit honey, so I added a bit more stevia)
- 1 cup coarsely shredded zucchini (yellow squash because I had it on hand)
- Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
- In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
- In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey.
- Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don’t worry if there are a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
- With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don’t blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.
a breakfast delight
moist squash pancakes and berries
to please my palate