Whole Wheat Zucchini Pancakes! and Recipe Link Party

Well, I am totally wiped out from today and ready for bed (it is actually Saturday night as I write this),....SO not in the mood to post a recipe.  But with zucchini season upon us, I guess I better show you something to use up the abundant veggie before it takes of your life and refrigerator.

One thing that I have been LOVING lately is whole wheat pancakes (my wonderful sister Noelle's recipe) with yogurt- (homemade low sugar Greek yogurt!!!!) and fruit on top...okay, and some syrup!  I have been making Greek yogurt almost weekly lately, I need to update my yogurt recipe because I now have it down to an art and have simplified the steps, so look forward to that revised recipe soon)

Anyway, with pancakes on my mind, and squash taking up half of my counter, I thought I would just add a few shredded cups to my pancakes.  And guess what it turned out perfectly!  And I actually feel pretty good about eating this, I am not saying it is low calorie, but you get: 2-3 fruit, 1 veggie, whole grain, and dairy serving in one little dish!

Whole Wheat Zucchini Pancakes

Makes approximately 12 pancakes  

(I always save half some in a Ziploc bag in the fridge for the next day!)

2 cups whole grain wheat

2 Tbsp Baking Powder

1 1/2 tsp salt

1/2 cup sugar

3 Tbsp oil

2 eggs

2 tsp vanilla

1 1/2 cup milk

1 tsp cinnamon (optional)

2 cups grated zucchini 

1 cup special dark chocolate chips (optional**)

I just grate the zucchini right into the bowl, then add the rest of the ingredient and stir.  Cook over a medium/hot griddle, sprayed with cooking spray, flip when the edges start to look matte (lose their shine).  Serve HOT, and i hope you LOVE them!

**Okay, so you don't have to add the chocolate chips but there is not a lot of sugar, so they add sweetness and sorta balance out the veggie in your pancakes factor.  If you omit them you may want to consider either adding a tiny bit more sugar,  or just use a bit more syrup and call it good.  (I can't promise the pancakes will be as good without them...not only am I a Remodelaholic, but I am definitely a Chocoholic!!!) 

This recipe also works as just a simple whole wheat pancake when you leave out the zucchini, cinnamon and chocolate chips

Toppings:

Greek Yogurt or Regular Vanilla yogurt

Sliced Strawberries

Sliced bananas

Blueberries

Syrup (optional)

What have you all been making? 

 And please, if you have any yellow squash or zucchini recipes link them up for me!!!

Party Rules:

Please grab a button for your linked blog post 

Please become a public follower of Remodelaholic!

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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Individual Bacon Egg and Cheese Muffin Bakes; And Recipe LInk

This recipe has been waiting in for me to make MONTHS- and technically I haven't made it yet, but I am going to (tomorrow) Sunday morning

I found the recipe on a blog called Picky Palate!  I have been wanting to make it since I first saw it for two reasons,

1st my husband thinks breakfast food is the best food on the planet 

2nd it is so stinkin cute - Look at it, this picture is from Picky Palate:

Isn't that the cutest thing you've ever seen.
She has photographed step by step instructions at her blog:

Individual Bacon Egg and Cheese Muffin Bakes

6 servings

3 whole English muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of salt and black pepper

1. Preheat oven to 350 degrees F.

2.  Press English muffins carefully into bottom of a 6 cup Texas size muffin tin.

* I don't have the large Texas muffin tins, so I just used some large oven proof ramekins.

 3. Form a little circle with the bacon and place around inside of muffin. 

4.Sprinkle center of  muffin with cheese then top with a whole egg in each cup, keeping it inside the bacon ring. 

5.Sprinkle with salt and pepper to taste. 

6. Bake for 15-20 minutes or until egg is cooked through, not jiggly.

7. Remove from oven and let cool for 5 minutes before removing from muffin tin.

Enjoy!

What have you been making lately?

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