Seth's Healthier Pancakes

Preparation : 15 mins

Cooking : 5 mins
Total : 20 min
Yield : 16-20 pancakes

Ingredients

2 cups milk
1/4 cup apple cider vinegar
2 tsp chia seeds
2 tbsp butter
1/3 cup shredded zucchini (optional)
1/3 cup applesauce
3 eggs

2 cups wheat flour
1 cup oat flour
1 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Recipe

1.  Add vinegar to milk and let sit for up to 5 mins.
2.  Mix all dry ingredients while it sits.
3.  Add chia seeds, butter, zucchini, applesauce, and eggs to milk mixture.
4.  Pour wet ingredients into dry and mix. You don't want any dry clumps.
5.  Heat griddle to 350º or medium heat.
6.  Pour batter over griddle.
7.  Cook until edges start to lift off griddle (2-3 mins), then flip over and cook for 1-2 minutes more, until bottom is golden brown.

Attachments area

Shredded Zucchini Griddle

Shredded Zucchini Griddle

This recipe will be a little different because it will be based on how big of a griddle you had and how many you are feeding. I used half of a 14 inch zucchini to make enough for two of us to eat.  Well, it turned out to be not quite enough because we loved it!  So here are the basic directions and you can develop it as you need to.

Step 1. Shred the zucchini.  Remember that zucchini has a lot of water and so the amount will shrink a lot as you cook it.

Step 2.  Chop up some onion.  The amount will depend on how much you like onion, but I really feel like you should add some because of the flavor it adds.  If you don't like onions, just a small amount chopped very small will add the flavor you need.

Step 3.  Warm your griddle to 400 degrees.  Pour about a tablespoon of oil on the griddle and spread it around.  Sprinkle you onion on it and quickly spread it around.

Step 4.  Sprinkle the shredded zucchini onto the griddle.  Try to make it as even as possible.

Step 5.  Sprinkle with dried chives.  Then sprinkle with a light amount of Season-all. Then sprinkle with a small amount of garlic salt and then some pepper.

Step 6.  Turn over with a spatula and re-spread the zucchini.  Try to not let it sit without flipping it for too long because it can burn quickly.

Serve warm.

Layered Zucchini Bake

Layered Zucchini Bake

Zucchini
Dill weed
Garlic Salt
Onion Salt (or a finely diced onion)
Grated cheese

1.  Slice zucchini into thin (no more than 1/4 inch thick) slices.
2.  Spray the bottom of a pan (the size will depend on how many zucchini slices you have).   Make a layer of them in a bottom of the pan.
3. Sprinkle with a little dill weed, garlic salt and onion salt (if you want to use real onions instead of the onion salt, that works too.)
4.  Then sprinkle with a thin layer of grated cheese (you choose the kind you like).  Then make another layer of zucchini and do the same seasonings and cheese.  Do at least 3 layers, but more works too.

5.  Bake in a 350 degree oven for about 20 minutes.

Zucchini Bread

3 eggs

1 1/2 cups sugar

1 cup vegetable oil

1 Tbsp vanilla

1 1/2 cups flour

1 1/2 cups whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 Tbsp cinnamon

1. Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
2. In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
3. Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
4. Pour the batter into two 4 x 8 loaf pans that have been greased and floured.
5. Bake at 350 degrees for 40-50 minutes.  Check with a toothpick in the middle to make sure it is done.

Chocolate Zucchini Cake

Mix together:

1 cup oil  (to make a low fat version, use 1/2 cup oil and 1/2 cup applesauce)
2 cups sugar
3 eggs

Mix well and add:
1/2 cup of cocoa
2 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla

Stir in 2 cups of shredded zucchini.

Pour in a greased 9 x 13 pan.  Sprinkle chocolate chips on top if you want.

Bake at 325 degrees for 40-45 minutes.  Check that the top springs back with you touch it in the middle to make sure it is done.

Baked Zucchini Strips

Baked Zucchini Strips

This recipe was an experiment the other day and I think it turned our well enough to put on the blog.

Cut the zucchini in strips either round or elongated.  Depending on the size of the zucchini, I will cut it into sections that are about 2 1/2 to 3 inches long.

In a plastic closure bag (Ziplock), put it
      1/4 cup olive oil
      1 Tbsp red wine vinegar
      1/2 tsp salt
      dash of pepper
      1 Tbsp Salad Supreme Seasoning (McCormick)

Add the sliced zucchini and close the bag tightly.  Thoroughly mix the oil mixture and the zucchini.  Let it sit for 5 minutes.

Place the seasoned zucchini on a baking pan, close but not overlapping each other.

Heat the oven to 350 degrees F and bake for 7 minutes, turn the zucchini over and back for 5 more minutes.

Zucchini Bread

This recipe is originally from my sister, Adell.  It is an easy, good quick bread.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini with the peal on
2 teaspoons vanilla

Beat the eggs until they are fluffy and light colored.  Then add the oil, sugar, zucchini and vanilla and stir well. Then add:

3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon

Mix until it is well blended.  Add 1/2 cup of nuts if you want.  Divide into 2 greased loaf pans.  Bake at 325 for 1 hour or until done.  You will need to do the "toothpick stuck in the middle to see if the batter is still sticking if it is done" test.  (The batter will not stick to the toothpick, BTW)