Zucchini Bread Pancakes
- Yield: 2 1x
- Category: Breakfast
Ingredients
Scale
- Batter:
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon maple syrup
- 2 eggs
- 1 tablespoon walnut oil
- 1/2 – 3/4 cup milk
- 2 cups shredded zucchini
- Topping:
- 1/3 cup toasted walnuts
- Butter
- Maple Syrup
Instructions
- Combine 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon
- cinnamon, and 1/2 teaspoon nutmeg in a medium bowl. Give a stir and set aside.
- In a separate bowl, whisk together eggs, 1 tablespoon of maple syrup, 1 tablespoon walnut oil, 1/2 cup milk, and 2 cups shredded zucchini. Pour in to dry ingredients and stir until just combined. Add more milk if consistency is too thick to pour.
- Heat a skillet over medium heat. Take about 1/4 cup of batter, pour on skillet, and cook for 1-2 minutes. Pancakes should bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Top with toasted walnuts, butter, and maple syrup.
Find it online: https://naturallyella.com/zucchini-bread-pancakes/