I’m seriously considering renaming this blog “Smoothies and Pancakes.”
I apologize for the lack of variety, but who doesn’t love breakfast food? It’s just my thing right now. Mmmkay?
Creating new smoothies and pancakes using only what I have on hand has actually become a game for me. Like any good competition, this game has rules.
- Vegetables must make an appearance.
- The recipe must include at least 20 grams of protein.
Honestly, I thought following “the rules” would be difficult, but I now wonder why it took me so long to sneak veggies into my morning meals. The veggie boost keeps me fuller for longer.
Anyway, I woke up Saturday ready to play my game. A smoothie didn’t sound appealing given the gray skies, 50-degree air temperatures and a steady stream of rain.
Needless to say, a craving for a moist slice of homemade bread straight from the oven was calling my name. One problem – my grumbling tummy had no patience to wait for a loaf of bread to bake.
Chocolate Chip Zucchini Bread Pancakes to the rescue!
Chocolate Chocolate Chip Zucchini Bread Pancakes via Lauren Z.
It’s crazy how much this hot, fluffy stack of flapjacks tastes like a classic loaf of zucchini bread.
I followed Lauren’s recipe but decreased the sugar to one teaspoon and added two tablespoons unsweetened cocoa powder to the dry mixture. I skipped the maple syrup but opted for the tablespoon (or two…) of semi-sweet chocolate chips.
- Do you “sneak” veggies into breakfast?
- Battle of the breads: zucchini bread or banana bread?