There is a local hole-in-the-wall coffee house in Lakewood that serves some killer pancakes! I recently tried their zucchini pistachio pancakes and was hooked. I’ve never cooked with that flavor combination before, but it will now be one of my go-to combos. These pancakes are seriously delicious. The zucchini gives the pancakes a little extra lift, and the pistachios add the perfect amount of crunch. I made these hot cakes with eggs, but they will be just as delicious without the eggs, no vegan substitution required. Enjoy and Happy Baking!
- 1 cup Lillabee Pancake Mix
- 1/3 tsp Cinnamon
- 1/3 tsp Nutmeg
- 1 Tbls Brown Sugar
- 1 Tbls Canola Oil
- 1/2 cup grated Zucchini (approx. 1 small zucchini)
- 1/4 cup chopped Pistachios
- 2/3 cup Milk (cow, rice, almond etc.)
- agave nectar for serving
Heat a large pancake skillet over medium heat and brush it with oil.
First shred the zucchini with a cheese-grater or food processor, and then finely chop the pistachios. Set aside.
In a large bowl, whisk together the pancake mix and spices. In a separate bowl combine the milk, sugar, egg and oil and whisk to combine. Slowly add the liquid mixture to the dry mixture and whisk to combine. Batter should be smooth after mixing. Fold the shredded zucchini and chopped pistachios into the batter with a spatula. Let the pancake batter rest for about 5 minutes.
Form each pancake by dropping 1/3 cup of batter onto the skillet. Cook until golden on the bottom and then flip the pancake for a few more minutes. Repeat with the remaining batter. This recipe should make between 6 and 8 medium pancakes. Serve pancakes with agave nectar, maple syrup or honey for a sweet finish. Enjoy!