Zucchini Bread Pancakes
A delicious butter and syrup topped version of classic zucchini bread
Ingredients
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3 tablespoons light brown sugar
- 1-1/2 teaspoons cinnamon
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1 cup milk*
- 3/4 cup shredded zucchini
- 1/4 cup chopped walnuts
Instructions
- Whisk egg in a large mixing bowl.
- Add both flours, sugar, cinnamon, baking powder, vanilla, and milk.
- Whisky until combined. (Batter may be slightly lumpy.)
- Add zucchini and walnuts, stirring just to combine.
- Preheat a griddle or large frying pan over medium heat.
- When heated, grease lightly with butter.
- Pour batter onto griddle to make pancake of desired size.
- After 2 or 3 minutes, or when bubbles appear in the pancakes, flip and cook second side for another 1-2 minutes. Both sides should be golden brown.
- Transfer to a serving plate.
- If pancakes are not being served immediately, wrap loosely in foal and keep warm in a 200 degree oven.
- Serve with butter and maple syrup.
Notes
*I prefer a thinner pancake. If you prefer a thicker pancake, start with 3/4 cup milk. I typically use soy, almond, or skim milk for making pancakes.