by Megan of Food and Whine
Two family favorites – pizza and pancakes – unite in this fun and healthy meal. These savory whole-wheat pancakes are made with
zucchini and cheese and topped with
mushrooms, green onions, and mini turkey pepperoni.
Makes 8-10 pancakes
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoon baking powder
- 2 tablespoons ground flaxseed
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 cup zucchini, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup mini turkey pepperoni
- 1/2 cup sliced mushrooms
- 1/3 cup sliced green onions
- Pizza sauce
In a large bowl, combine flours, baking powder, flaxseed, salt, basil, and oregano. In another bowl, mix together milk, egg and oil. Add wet ingredients to dry ingredients and stir just until combined. Fold cheese and zucchini into the batter.
Pour about 1/3 cup of batter for each pancake onto a hot non-stick griddle. Place pepperoni, mushrooms and green onions on the pancakes as they cook. Once bubbles begin to form in the batter, flip the pancakes over and cook until golden brown.
Serve pancakes with the topping side up and with a side of pizza sauce for dipping.