It’s 6 am on a Wednesday morning, but I’m about ready to start a dance party (all my myself) because I only have 2 MORE DAYS OF SCHOOL!! <— insert ALL the party and smiley face emojis
That’s right— as of Friday at 2 pm I will have finished yet another wonderfully crazy school year teaching my favorite little 6 and 7-year-olds!
I secretly love the last week of school. Everyone is always in a great mood because the end is SO near and our days are packed with fun celebrations, picnics, and activities that we wouldn’t normally get to do during a typical school week. Plus, the OCD organizer in me gets super excited about packing up my classroom and cleaning out the remnants of the school year. There is something so satisfying about a clean room! (don’t judge me haha).
But the BEST part about the end of the school year, is obviously, summer break!! Like most teachers, I do work a second job over the summer as a full-time nanny, but I get a few weeks off before my gig starts to relax, rejuvenate, cook whatever I want, exercise whenever I want, and eat the most delicious breakfasts (since I’m not running out the door at 6:30 am).
So in honor of the lazy mornings that next week with bring, I’m sharing a new, simple, and totally scrumptious pancake recipe today!
Does anyone still use the word scrumptious nowadays?? Just me?? Well, I think it’s the perfect description for pancakes, so we’re just going to roll with it today.
Anyways! In the past year, I’ve shared with you two of my all time favorite pancake recipes using coconut flour: these Pumpkin Peanut Butter Coconut Flour Pancakes and these Peanut Butter Banana Coconut Flour Pancakes. Coconut flour is the BEST, especially for pancakes, because it’s packed with protein, fiber, vitamins, and makes for such an interesting texture. Not to mention, it’s completely gluten-free. So I made a new spin on coconut flour pancakes that I think you’re totally going to fall head-over-heels for…
Zucchini Bread Coconut Flour Pancakes!! I have absolutely adored zucchini bread (and muffins) since I was a kid, so the idea of making a zucchini bread-inspired pancake seemed just about the most perfect combination to me. And better yet, these pancakes are super easy to throw together!
If you’ve made anything with coconut flour before, you know that this type of flour can be a little trickier to work with. Since coconut flour is so dense and absorbent, you need to balance it out with more liquid and eggs than your typical flour. I used 2 eggs, peanut butter, applesauce, milk, a little bit of maple syrup, and, of course, shredded zucchini as my liquid ingredients— so you can probably tell already how filling and nutrient-rich these babies are!
Once cooked, these pancakes are the perfect combination of light, yet wholesome, and almost melt in your mouth (thanks to that coconut flour). I’m not a big syrup gal, so I threw on some melted butter and cinnamon, but you can top them with just about anything you’d like!
Hope you guys enjoy 🙂 Now let’s go rock out the rest of this week!