It's gardening season! Chances are you have a hearty garden in the back producing the most vibrant tomatoes, peppers, and zuchini! If you are looking for a healthy way to have a sweet treat and use up your fresh Zucchini, Amy Sichmeller, Health Coach and Chef, has a recipe for you!
Gluten -Free Zucchini Bread Pancakes with Coconut Butter
1 1/3 cups gluten-free measure for measure flour (such as Bob’s Red Mill)
1 scoop Wellmade Restorative Fortify
1 cup almond milk – more if necessary
2 tbsp oil (olive or coconut)
2 tbsp maple syrup or brown sugar
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
Zest of 1 orange
1 cup shredded zucchini
¼ cup coconut butter
2 tbsp cup maple syrup
¼ cup coconut milk yogurt
In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and whisk until combined. Add the milk, eggs, maple syrup, oil, vanilla, and orange zest. Stir in the zucchini. Heat a skillet over medium heat. Add oil to the pan to prevent the pancakes from sticking. Use a ladle and drop in about ½ cup of batter per pancake. Cook for a few minutes, or until bubbles form on the top. Flip with a spatula and cook for another 2 – 3 minutes, or until centers are cooked through.
In a small saucepan heat the coconut butter and maple syrup over low heat, whisking to combine. Add in yogurt and drizzle over the pancakes if desired.
To check out more tasty and healthy recipes, visit Amy's Lifestyle Brand Wellmade Restorative here!