Zucchini Muffin Pancakes With Vanilla Cream Sauce

Name: Zucchini Muffin Pancakes With Vanilla Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1/2 whole Zucchini- About 6 Inches Long; 1 whole Apple; 2 cups Whole Wheat Flour - I Used A Soft White Wheat; 1/2 cups Walnuts, Chopped; 1/2 cups Golden Raisins; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Salt; 4 teaspoons Baking Powder; 1 cup Milk, Room Temperature; 1 Tablespoon Coconut Oil; 3 Tablespoons Agave Syrup; 1 whole Egg, Room Temperature; FOR THE SAUCE:; 4 Tablespoons Unsalted Butter; 1/2 cups Half-and-half Or Cream; 1 teaspoon Vanilla Extract; 1 cup Powdered Sugar

Servings: persons

FOR THE PANCAKES:
1/2 whole Zucchini- About 6 Inches Long
1 whole Apple
2 cups Whole Wheat Flour - I Used A Soft White Wheat
1/2 cups Walnuts, Chopped
1/2 cups Golden Raisins
1 teaspoon Ground Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Ground Ginger
1/4 teaspoons Salt
4 teaspoons Baking Powder
1 cup Milk, Room Temperature
1 Tablespoon Coconut Oil
3 Tablespoons Agave Syrup
1 whole Egg, Room Temperature
FOR THE SAUCE:
4 Tablespoons Unsalted Butter
1/2 cups Half-and-half Or Cream
1 teaspoon Vanilla Extract
1 cup Powdered Sugar

1
For the pancakes:
2
Preheat griddle or large non-stick skillet over medium heat. Preheat oven to 200u00b0F with a large cookie sheet inside.
3
Shred the zucchini over a clean towel or several paper towels. Gather the corners of the towel and squeeze the water out of the shredded zucchini. Core the apple and shred it. No need to squeeze to remove moisture. You will need 1 cup of each.
4
Measure two cups of flour into a large mixing bowl. Add in the zucchini, apple, nuts and raisins. Whisk to coat with flour. Stir in the spices, baking powder and salt.
5
Measure 1 cup of milk into a microwave safe container. Add in the solid coconut oil and the agave. Heat in the microwave until the coconut oil has melted, about 30 seconds. Stir to combine.
6
Add the liquids into the flour mixture. Whisk the egg separately and then add it into the pancake mixture. Mix until even moistened. Do not over mix or pancakes will get tough.
7
Lightly coat your griddle with spray oil. Drop pancake batter onto it with a 1/4 cup scoop. Fit only as many as will easily fit in the griddle-you'll probably need to cook these in batches. Cook until the edges appear dry and tiny bubbles appear on the surface, about 3 minutes. Flip pancakes over and cook for another 3 minutes. Remove pancakes to the heated cookie sheet from oven. Keep pancakes warm in the oven as you continue to cook the rest of the batter, adding cooked pancakes to sheet as they are done. Makes fourteen 4 inch pancakes.
8
For the vanilla cream sauce:
9
In a small saucepan, over medium heat, melt butter, When melted, add in the half-and-half and vanilla extract. Whisk in the powdered sugar. Increase heat to just boiling and simmer, uncovered, until mixture thickens slightly. This will take about 10 minutes. Stir occasionally to keep it smooth. When thickened, remove from heat and carefully pour into a serving pitcher. Serve over hot pancakes.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PANCAKES:, 1/2 whole Zucchini- About 6 Inches Long, 1 whole Apple, 2 cups Whole Wheat Flour - I Used A Soft White Wheat, and more.

Yes, Zucchini Muffin Pancakes With Vanilla Cream Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!