Sweet Zucchini Pancakes

What a yummy breakfast I had this morning. I took the savory stuff out of the Zucchini Pancakes I made the other day and added some cinnamon, raisins and other yummy sweet stuff. Soooo good...

Shelly's Sweet Zucchini Pancakes

1 Zucchini, grated
1/2 cup Ricotta Cheese
1/4 cup Multigrain Pancake Mix (I use this)
1 1/2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla but SF Caramel would be great too)
1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 Egg, beaten
1/4 cup Raisins (I used a combo of black and golden)
2 Tablespoons Unsweetened Coconut, toasted
1 tablespoon Canola Oil

Topping: SF Maple Syrup

Combine all ingredients but oil. Heat oil in a nonstick pan. Drop dollops of zucchini mixture into pan and cook in batches. Flatten with a spatula and cook about three minutes each side till golden. Makes 8 or so.

Take the cooked leftovers let them cool and refrigerate. They would make a great dessert warmed up (either in a toaster oven or nuked 30 seconds) and topped with Carrot Cake or Pumpkin Spice Protein Ice Cream or for breakfast again the next day. They are even tasty cold. Shhh... I snuck one.

Highlights of the day:

* Did some experimental cooking today and they all worked out. That's always nice. For those that are wondering YES I have many kitchen disasters some end up turning out even better than what I intended to cook and some ummm... don't. They don't make the blog ;)

* Read some great quotes today by Leo F. Buscaglia thought I'd share a few of my favorites:

"To love is to risk not being loved in return. To hope is to risk pain. To try is to risk failure, but risk must be taken because the greatest hazard in life is to risk nothing."

"Worry never robs tomorrow of its sorrow, it only saps today of its joy."

"Don't brood. Get on with living and loving. You don't have forever."

"Change is the end result of all true learning."

"What we call the secret of happiness is no more a secret than our willingness to choose life."
Some of these I really need to tattoo to my arm.

Listening to: John Mayer's cover of "Free Fallin" cause it makes me feel good.


Joeknee said...

Hey Shelly, just a warning for people on the lean desserts... they are a very thick protein. I added the cinnamon bun to my decaff and it gave it a very weird texture. Still yummy flavor though. Thanks for more recipes to help clear out the zucchini!

Michelle "Shelly" said...

Yeah huh it was thicker. Like a frosty milk shake. I added frozen strawberries and it was very smoothie shoppish (I like to make my own language LOL)

I guess you could cut it with more milk or water too.

Shari said...

Shelly - love the ideas for zucchini pancakes. I grew up on a farm and we did tons of zucchini. I used to make pancakes w/ grated z, grated parm cheese, bisquick, garlic powder and eggs. I'd make TONS of them, freeze them flat on cookie sheets then stack them in old bread wrappers and have lots of afterschool snacks for all winter. Do you think these would freeze well like that? Also, before I go to this effort, do you work up the nutrition info on your recipes? How many servings do you consider this recipe to have?

Michelle "Shelly" said...

I think they would freeze very well... unlike cottage cheese pancakes these are really sturdy. I think that is a wonderful idea to freeze and would make mid week breakfasts easy! Thanks I will give it a try.

I do on occasion do the nut info but I rarely give it out because if you change up the ingredients (lowfat for whole milk, sweetened coconut for unsweetened, everything changes) so I leave it up to you.

Enter your ingredients at fitday.com add totals and divide by the # of pancakes you make.

morbidly obtuse said...

Oh, I'm gonna order me some of that! Those flavors sound yummy, and I usually mix mine with ice to make it more like an ice cream shake anyway!

Everything happens for a reason said...

I tried the chocolate monkey pancakes and the batter was VERY thick. So thick it wouldn't blend. Also, I cooked them for a long time but they still wouldn't cook all the way through. Am I doing something wrong?

Michelle "Shelly" said...

Be sure to flatten them a bit to ensure the middles get thoroughly cooked and cook them low & slow.

Good luck!

Anonymous said...

Shelley - try Greek Zucchini pancakes....Shred two 6 inch zucchinis; put on a strainer and sprinkle with salt. Let sit for about 15 mins., rinse and squeeze dry. Dump in a bowl; add 2 eggs, 2 tbsp spelt flour, 2 tbsp minced mint leaves and about 1/2 cup crumbled feta. Stir; drop into sprayed pan and cook until golden. All measurements are approximate; use little flour so they aren't as 'cakey' as real pancakes; awesome little things......