Maple yogurt is the perfect topping to zucchini (courgette) and dark chocolate chunk pancakes. A tasty breakfast.
Pancake day, you beautiful ode to carb-laden breakfast. How have you not crossed the pond to North America yet? In the UK, every year we merrily celebrate this holiday (Shrove Tuesday), unquestioningly. Most aren’t really sure why, something or other to do with using up what’s in the house before lent. But nevertheless, we consume pancakes on this day.
Buckwheat? Scotch? Crepes or fluffy American-style? Whatever your pleasure, today is all about the pancake.
For these, I’ve shredded courgette (aka zucchini) into them, alongside great big chunks of dark chocolate. For the topping, I’ve made a maple yogurt to add that lovely sweet/sourness to offset the sweetness of the chocolate. Oh, and you do know, don’t you, that the addition of a vegetable completely counteracts any naughtiness in the chocolate? Definitely.
- 145g (1 cup) plain (all purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of salt
- 125ml (1/2 cup) milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon oil (plus extra for cooking)
- 100g (1 cup) raw zucchini/courgette, grated
- 50g (1/3 cup) dark chocolate, chopped
- 3 tablespoons plain Greek yogurt
- 1 teaspoon maple syrup
- Whisk the flour, baking powder and salt together in a large bowl.
- In a separate bowl, whisk the milk, maple syrup, vanilla, egg and oil together. Pour into the flour bowl, along with the grated zucchini and chopped chocolate and mix until combined.
- Heat some oil in a frying pan over a medium heat. Pour in scoops of batter. When the batter begins to bubble, flip and cook the other side until golden. Repeat until the batter is finished. Top with the maple yogurt.
Looking for some more pancake recipes?
Beet Blueberry Buckwheat Pancakes Recipe
Or try:
Polish Pancakes with Apples and Cream
Speculoos and Marscarpone Pancake Cake
Green Pizza Pancakes
Chocolate Chip and Raisin Scotch Pancakes
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I’ve entered this vegetable breakfast recipe into a few blog linkies:
Recipe of the Week by A Mummy Too
Credit Crunch Munch by Elizabeth’s Kitchen Diary, Fuss Free Flavours and FabFood4All.
Extra Veg by Kerry Cooks, Fuss Free Flavours and Utterly Scrummy.
Shop Local by Elizabeth’s Kitchen Diary
Thanks for sending me the French coffee maker and flour/powdered sugar sifter, Oxo Good Grips.
Ahah another great idea for next years courgette harvest!
Oooh, I’m jealous of your harvest. I need to learn to garden!
Ooh these sound and look divine, my mother in law gave my a lemon & courgette cake recipe that she’d enjoyed so I bet these work really well:-)
I love courgette cakes. Sooo good!
These pancakes look so great! I never have used zucchini in pancake batter before and definitely am inspired to now.
My kids are used to pancakes being green. Usually I stuff them full of spinach or kale!
Ooooh these look so good! The maple yogurt sounds lovely too. I love the idea of courgette pancakes – could try savoury ones too!
The maple yogurt was lush, and so easy. I love savoury pancakes as well.
What a great idea to get more veg in. Courgette truly is a versatile ingredient because it doesn’t have such a strong flavour. Dark chocolate chunks FTW!
Ha! Dark chocolate chunks make everything sound good, don’t they?!
Kate, I love all the flavours you have used here: zucchini, dark chocolate, maple syrup… actually the maple syrup yoghurt sounds very interesting and could be used to pour over my mum’s apple pancakes I have in the fridge… can’t wait to try 🙂
Great combo – very interesting must give this a go.
These look and sound stunning.
Hi Kate…….can these be made gluten free and vegan by making substitutions…….I love your page by the way…..there are so many food blogs around but yours is by far my favourite…..thanks for sharing ……ps can’t wait for the book : ) Xxxx