Motherhood · Tastes + Treats

Zucchini Chia Pancakes

On my best days, I tend to picture myself as an Oscar winning Reese Witherspoon… glowing and ethereal in my gown and thanking those who helped me reach the pinnacle of success. On my worst days, I picture myself a shade above an umbrella wielding, bald Britney Spears. Most days, I settle for any celeb caught without makeup and plastered across the pages of US Weekly… may not be as pretty as you thought, but dammit, I’m still famous. You know what I mean?

Anyway. This morning I woke up to Nora Beth claiming that I had turned off her lamp in the middle of the night, causing her to wake up to darkness shrouding her room. In reality, it was 6:15 and our power was off for the third time in two weeks thanks to a faulty transformer and subpar service from Duke Energy. That meant calling an audible on childcare, taking a blackout shower, hastily slapping make up on while trying to shine my phone light around the room to grab everything the girls might need for an unexpected day out of the house, wrangle my work things, high five David as we corralled snacks, changed girlies and loaded up the car. In the dark. I swung by my mom’s house to give the girls breakfast with the lights on while I blow dried my hair, then headed to meet our nanny before I hightailed it across town for work. Jennifer Lawrence tripped up the stairs on her way to nab her Best Actress award, so, I mean, I’m sort of like that, right? No? Okay.

But, these pancakes are really great to have in a pinch. I made a big batch last week and grabbed them for breakfasts or snacks all week. Even Annablair loved practicing her pincher grip on little pieces, and the grown ups loved them to. Hope your red carpet is just as fabulous as ours!


Zucchini Chia Pancakes
adapted from Pinch of Yum
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, separated
1 cup buttermilk
1 tablespoon honey
2 tablespoons melted butter
1 cup coarsely shredded zucchini
2 tablespoons chia seeds

Whisk the flour, baking soda, and salt together in a mixing bowl. Beat the egg yolks. Add the egg yolks and buttermilk to the dry ingredients in the bowl and stir until just combined. Add the honey, melted butter, zucchini, and flaxmeal. Stir to combine.

Vigorously whisk the egg whites and fold them into the batter. Heat a griddle to medium heat (the best setting on the stove was medium, and the best setting on my electric griddle was close to 400 degrees).

Pour the batter onto the hot griddle and wait until bubbles form on the top of the pancakes and the edges look dry. Flip once, cook for another few minutes, and remove from heat. Top the pancakes with syrup and butter or my personal favorite: cottage cheese, blueberries, and honey.

 

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