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Zucchini Bread Pancakes

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
  • 1/23/4 cup milk
  • 2 cups shredded zucchini
  • Topping:
  • 1/3 cup toasted walnuts
  • Butter
  • Maple Syrup

Instructions

  1. Combine 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon
  2. cinnamon, and 1/2 teaspoon nutmeg in a medium bowl. Give a stir and set aside.
  3. 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.
  4. 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.