Zucchini Pancakes
pancakes
Delicious, thick and fluffy zucchini pancakes with just a hint of cinnamon. These zucchini breakfast pancakes whip up quickly and taste better than plain pancakes.
Equipment
- food processor or box grater
- large mixing bowl
- skillet
- cooking spatula
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 tablespoon butter melted
- 1 egg lightly beaten
- ½ teaspoon vanilla extract
- ¾ cup milk
- 1 cup zucchini shredded
Instructions
- Shred zucchini with a food processor or cheese grater.
- Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
- Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined. Do not overmix.
- Heat a skillet over medium heat and spray with non-stick cooking spray.
- Pour ¼ cup of batter onto a hot skillet.
- Flip the pancake when the bubbles in the center of the pancake begin to burst.
- Remove from the skillet when the underside is golden brown.
- Serve while warm.
Notes
- Do not overmix batter.
- Serve while warm with maple syrup.
Nutrition
Calories: 79kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 316mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg