Morning Friends, TGIF and first weekend of spring! What are the fun plans? I hope you can get outdoors and enjoy the first weekend of spring.
I am hoping to get outdoors myself and do some walking this weekend. My foot injury has limited the amount of outdoor activity I’ve been able to do and I’m itching to get outside. This week was a painful one. I had more pain in my foot than last week. I told my physical therapist Wednesday morning how frustrated I felt that I couldn’t do simple life things without pain. The challenge in my recovery has been figuring out how much to ramp-up my fitness activity without making my foot angry. Today I am feeling a lot better than I was earlier this week, however, that can be deceiving. So as of now, I’m uncertain if walking outdoors will come to fruition. One can always hope!
Last week I teased you in my WIAW with chocolate zucchini pancakes. I told you I’m not a pancake lover. To clarify, I have nothing against pancakes. I actually DO like them. I prefer them for lunch or dinner rather than breakfast. I love my morning eggs and no breakfast feels right to me without them. For me, I don’t enjoy sweets first thing in the morning. I crave them later in the day.
Honestly, I wasn’t planning to post this recipe. I had such an overwhelming response from my Instagram picture though that I decided to post the recipe for those pancake lovers out there in search for a low-calorie option to support their weight-loss.
The zucchini makes these moist and the cocoa powder compliments it sweetly. I’m a sucker for anything with chocolate though. I sneak vegetables into dishes wherever I can to make sure I’m getting my daily allotment of veggies. One thing I like about this recipe is that it has very little flour. Traditional pancakes feel heavy in my stomach and give me carb overload.
When I mixed the batter, I was expecting these pancakes to turn out flat and flimsy. Actually, I was surprised how thick the pancakes became after cooking. They’re quite dense and large for under 80 calories. I would make these again, but for lunch or dinner.
I topped mine with fresh strawberries and a drizzle of maple syrup. Instead of maple syrup, you could top them with honey, agave nectar, applesauce or nut butter. Next time I’m topping mine with a banana and hazelnut butter. Mmm…sounds more like a healthy desert!
- 1 tbsp flax seeds
- 2-3 tbsp water
- 1/2 cup whole wheat flour
- 1/2 tbsp brown sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Dash of sea salt
- 1/4 tsp cinnamon
- 1 medium ripe banana, mashed
- 1/4 cup shredded zucchini
- 1/2 cup unsweetened almond milk or low-fat milk
- 1/4 tsp vanilla extract
- Make flax egg by combining flax seeds and water in small bowl
- Refrigerate flax with water 15 to 30 minutes until mixture thickens & has an egg like consistency
- Combine dry ingredients in large bowl & mix well
- Combine wet ingredients in medium bowl
- Stir wet ingredients into the large bowl of dry ingredients until combined – do not over stir
- Heat a large griddle over medium heat & spray with cooking oil
- Pour pancake batter 1/3 cup at a time onto the griddle
- Cook the pancakes 5 minutes until bubbles form on the top and the bottoms become golden brown
- Flip pancakes and cook an additional 4 to 6 minutes
- Makes 5 pancakes, 78 calories each