Zucchini Pancakes

Enjoy a simple and tasty breakfast with these Zucchini Pancakes. Made with whole wheat flour and shredded zucchini, they're a great way to start your day. Lightly sweetened with maple syrup and spiced with cinnamon and nutmeg, these pancakes are both wholesome and delicious. Top them with a smooth vegan icing made from cashews and coconut cream for a little extra treat. Perfect for a cozy morning meal, these pancakes are easy to make and satisfying to eat. Photo and original recipe by @ambitiouskitchen.

What You Need — For the Pancakes

1 cup whole wheat pastry flour or white whole wheat flour*

2 teaspoons baking powder

1 ¼ teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)

1 egg

2 tablespoons pure maple syrup (or honey)

1 tablespoon melted and cooled coconut oil (or substitute melted butter)

1 teaspoon vanilla extract

½ cup unsweetened vanilla almond milk (or milk of choice)

¼ cup chopped pecans (optional)

What You Need — For the Vegan Icing

3/4 cups cashews (soaked)

1 teaspoon lemon juice

1/4 can coconut cream

2 cups powdered sugar

1 teaspoon vanilla

1/4 cup Earth Balance stick margarine

What You Do — For the Pancakes

1. In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.

2. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using.

3. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick, add just a splash more milk. If it’s way too wet, add another tablespoon of flour.

4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.

What You Do — For the Vegan Icing

1. Blend cashews, lemon juice, and coconut cream in the blender.

2. Sift powdered sugar.

3. Stir together powdered sugar, butter, and cashew mixture.