Whole Grain Zucchini Bread Pancakes with Blueberries

Whole Grain Zucchini Bread Pancakes with Blueberries | Breaking Bland Eats

Breaking Bland Eats turns 2 years old today! I’m so thankful to everyone who reads these posts and for all the positive feedback I have received.  This blog was a way for me to keep and share my favourite recipes, and the fact that anyone actually reads, let alone makes, the recipes still amazes me.  So, thank you.

This past summer I’ve had to get creative with zucchini recipes since both my parents and in-laws have supplied us with an almost endless supply of zucchinis.   After making zucchini bread one day I thought the flavours would be perfect as a pancake.  So, I took my standby buttermilk pancake recipe and added grated zucchini and cinnamon. Then decided to add blueberries – because blueberries make everything better.

When making blueberry pancakes I like to add the blueberries individually to each pancake once they are on the griddle.  This way you get an even amount of blueberries in each pancake, and avoid those blue streaks that often result when you mix blueberries into a batter.  This technique also works well with bananas, chocolate chips, or any other addition you want in your pancakes.

Placing a cookie sheet in a preheated oven (~200F) will keep the cooked pancakes warm until the rest of the pancakes are ready.  This is especially helpful if you are doubling the recipe and serving a large crowd.   These pancakes retain their moisture and keep in the fridge for a few days, or you can freeze the pancakes and reheat in a toaster or toaster oven for a quick weekday breakfast option.

It can be confusing when looking at different flours or breads, what’s the difference between whole wheat, whole grain, and multigrain? First off be wary of anything that says “multigrain”.  Simply put, it means that more than one grain was used and often these grains are refined and have been stripped of their fibre and vitamins/minerals.  Make sure to look at the ingredient list, you want to see the word “whole grain”.  Whole grains are exactly as they sounds, the whole grain has been milled down to make flour, leaving all the nutrients intact.  Nutrition lesson over, time to celebrate with some pancakes!

Whole Grain Zucchini Bread Pancakes with Blueberries | Breaking Bland Eats

Don’t have zucchini on hand?  Grated apples make a great addition, simply replace the 2 cups of zucchini with 2 cups of grated apple.  Yum.

Whole Grain Zucchini Bread Pancakes with Blueberries

Makes 12 pancakes

Dry Ingredients:
2 cups of 100% whole grain flour
1 teaspoon cinnamon
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
2 cups of grated zucchini, ~1 large zucchini or 2 medium.
2 eggs
2 tablespoons melted butter or oil
1 1/2 cup buttermilk
1 tablespoon vanilla

1-2 cups of blueberries (fresh or frozen)

Directions:

  1. In a large bowl combine the dry ingredients.
  2. In a separate medium-sized bowl beat the eggs, oil, buttermilk and vanilla.  Then stir in the grated zucchini.
  3. Make a well in the dry ingredients and add the wet ingredients.  Stir until just combined, lumps are ok!
  4. Ladle ~1/3 cup of batter per pancake onto a preheated skillet or cast iron pan, sprinkle blueberries on top, and allow the pancakes to cook until small bubbles are visible all over the surface of each pancake. Flip and continue to cook for another 2-3 minutes or until the centre of the pancake springs back to a light touch.
  5. Serve with maple syrup, a dollop of greek yogurt, and fresh blueberries.

*Tip: If you don’t have buttermilk simply add 1 tablespoon of lemon juice or vinegar for each cup of milk you need.

Don’t have zucchini on hand?  Grated apples make a great addition, simply replace the 2 cups of zucchini with 2 cups of grated apple.  Yum.

Kale and Peach Caprese Salad

Kale and Peach Caprese Salad | Breaking Bland EatsThey say moderation is the key to healthy eating.  Well, I seem to lack moderation when it comes to fresh fruits and vegetables in the summer months.  To say that I bought too much fruit on our road trip this past weekend would be an understatement.  But how could I pass up 20 pounds of BC peaches for $12, or fresh sunrise apples, tree ripened prune plums, or field tomatoes? Plus, with all the local garden produce available right now I’ve been up to my ears (literally) with fresh fruit and produce lately.  But that’s a problem I don’t mind having, but I may have to invest in a second fridge…

One of my all time favourite salads is an Italian Caprese salad.  Sometimes the simplest of foods can be the most delicious.  I’ve taken the classic combination of fresh sliced tomatoes, basil, and bocconcini cheese (a type of small fresh mozzarella), and added juicy peaches and kale.  Don’t worry, this isn’t any old kale salad; take a look at these beautiful heirloom tomatoes and peaches. Breaking Bland Eats

 

Breaking Bland Eats The kale is simply dressed in some lemon juice and oil, which when massaged into the kale helps to tenderize the otherwise tough leaves. This salad makes a perfect side dish alongside grilled meat or it’s hearty enough to eat on its own for lunch or dinner. I’ve got the rest of those 20lbs of peaches to deal with and I’m thinking that my favourite peach pie would make a perfect dessert for this weekend.

Kale and Peach Caprese Salad

Serves 4-6

1 large bunch of kale, thick stems removed and chopped into bite sized pieces (~6 cups)
1/2 lemon, juiced
1 tablespoon olive oil

1 large ripe peach, sliced
2 large tomatoes, sliced
1/4 cup chopped basil, ~10 large leaves
150g (5 oz) bocconcini cheese, sliced or cubed depending on the size
drizzle of good quality balsamic vinegar (or balsamic reduction)
salt and pepper

Directions: 

  1. In a large salad bowl, combine chopped kale with lemon juice, oil, and a small amount of salt and pepper.  Massage by hand until all the leaves are coated.  Don’t worry about being gentle, the kale can handle it.
  2. Set the kale aside and prepare the rest of the ingredients.
  3. Before serving, top the kale with the peaches, tomatoes, bocconcini cheese, basil, and drizzle with  balsamic vinegar.

Kale and Peach Caprese Salad | Breaking Bland Eats

New Potato Salad with Green Beans and Basil

New Potato and Green Bean Salad

New Potatoes are such a treat in the summertime.  They are small, freshly harvested potatoes, that have a natural sweetness, and hold their shape after cooking – making them a perfect potato to use in salads.  For this easy side dish, I’ve lightened up a summer favourite, -the classic potato salad.  A tangy lemon-dijon vinaigrette loaded with tons of fresh herbs make for a refreshing twist on the traditional mayo-based dressing. Plus, I’ve added some crunch with tons of green and yellow beans, fresh from my father-in-law’s garden!

Blanching the green beans is an essential step to help them keep their vibrant green hue. Simply boil water, add the green beans, boil for 2-4 minutes depending on their size, then submerge the green beans into an ice-bath (a large bowl filled with ice and some water).  This “shocks” the green beans and stops the cooking process, sealing in the bright green colour and crunch.  I also like to blanche broccoli whenever I make a broccoli salad or even when I assemble a veggie platter – everyone always asks how I got the broccoli to look so green, so now you know.

If you’ve been following my previous posts this tip will be a repeat. Whenever you make a grain, pasta, or potato salad, ALWAYS toss the starch with the dressing when the starch is still warm.  This way, as the starch cools down it will absorb all the flavours, rather than just coating the outside.

New Potato Salad with Green Bean and Basil

New Potato Salad with Green Beans and Basil

Serves 6-8, as a side

2 lbs new potatoes, washed
1/2 lb green beans, trimmed, sliced into 1 inch pieces

Vinaigrette:
1/3 cup olive oil
3 tablespoons of lemon juice or white wine vinegar
2 teaspoons dijon mustard
1 clove of garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

2 green onions, sliced
1 stalk of celery, diced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Directions:

1.  Bring a large pot of water to a boil, cook the new potatoes whole, for 12-15 minutes, or until a fork pierced into the potato comes out easily. Remove the potatoes from the water with a slotted spoon, and set aside to cool slightly – reserve the water to blanche the green beans.

2. Bring the water back up to a boil, then add the sliced green beans and cook for 2-4 minutes.  Prepare the ice bath by combining ice and a bit of water in a large bowl.  Test one of the beans at 2 minutes to see if it’s cooked to your liking, if not, continue to cook in one minute intervals.  As soon as they are cooked, drain the beans in a colander, then quickly submerge into the ice bath.  Once the beans are cold, strain the beans and set aside to dry.

3.  While the potatoes are cooling, prepare the vinaigrette by mixing the olive oil, lemon juice/vinegar, dijon, garlic, and salt and pepper.

4.  When the potatoes are cooled enough to handle, slice into rounds and toss with the vinaigrette in a medium bowl.  Add the green beans and refrigerate for at least 30-60 minutes.

5.  Before serving, add the green onions, celery, basil, and parsley.  Taste and adjust salt and pepper to taste.