Ingredients

• 1 cup whole wheat flour

• 1 cup all purpose flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon kosher salt

• 2 cups buttermilk (may substitute with 1 tablespoon white vinegar (or lemon juice) + enough milk to equal a cup = 1 cup buttermilk)

• 2 eggs, lightly beaten

• 1 teaspoon vanilla

• 1 cup finely shredded zucchini 

• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. In a large bowl whisk together the flours, baking powder, cinnamon, nutmeg, and salt.

2. Pour in the buttermilk, eggs, and vanilla. Stir until just combined, making sure to scrape the bottom of the bowl so there are no pockets of dry mix.

3. Stir in the shredded zucchini and nuts.

4. Heat a skillet over medium high heat. I like to butter the griddle for pancakes to give them a slight buttery crisp on top.

5. Pour the batter onto the griddle to make your pancakes 1/4 cup measure per pancake.

6. Let the first side cook until bubbles appear. Flip and cook on the second side for 1 -2 minutes. Repeat until you've used all the batter.

Cloud eggs:

2 eggs

That’s all!

Preheat the oven to 200C and line a baking tray with parchment paper.

Separate egg yolk from white.

In a bowl, beat the egg whites with a whisk until stiff tips are formed (swipe for photo)

Drop the whipped egg white on the baking sheet and make a well in the middle.

Bake for 6 minutes.

Remove from oven, drop egg yolk in the well & bake another 2 minutes (or until yolk is cooked to your liking).

Take out of oven, season & devour!

You can add this on a piece of crunchy toast or a savory pancake, you can also omit the egg yolk step and add other toppings instead like goat’s cheese & smoked trout or salmon!