Have you ever craved zucchini bread and pancakes and wished you could have both? Well now you can! These are a great way to get a vegetable in at breakfast time and can easily be modified to a vegan recipe as well.

 

Ingredients

  • 2 large eggs
  • 3 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 heaping cups of shredded zucchini
  • 1/4 cup buttermilk, milk or plant milk
  • 1/2 tspn pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tspn baking soda
  • 1 tspn ground cinnamon
  • 1/4 tspn ground nutmeg
  • butter (or vegan butter/oil)

Method

  1. Mix together wet and dry ingredients in separate bowls (excluding zucchini).
  2. Gently stir zucchini into wet ingredients, then mix the dry ingredients into the wet just until combined. overmixing may ruin the fluffy texture.
  3. Heat some butter in a large skillet over medium low heat.
  4. Once butter has melted and pan is warm, add 1/4 cup of batter to the pan for each pancake (I could fit 3 at a time).

Method

  1. Mix together wet and dry ingredients in separate bowls (excluding zucchini).
  2. Gently stir zucchini into wet ingredients, then mix the dry ingredients into the wet just until combined. overmixing may ruin the fluffy texture.
  3. Heat some butter in a large skillet over medium low heat.
  4. Once butter has melted and pan is warm, add 1/4 cup of batter to the pan for each pancake (I could fit 3 at a time).
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if you try this!