
Zucchini Bread Pancakes
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.
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
- Mix together wet and dry ingredients in separate bowls (excluding zucchini).
- Gently stir zucchini into wet ingredients, then mix the dry ingredients into the wet just until combined. overmixing may ruin the fluffy texture.
- Heat some butter in a large skillet over medium low heat.
- 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
- Mix together wet and dry ingredients in separate bowls (excluding zucchini).
- Gently stir zucchini into wet ingredients, then mix the dry ingredients into the wet just until combined. overmixing may ruin the fluffy texture.
- Heat some butter in a large skillet over medium low heat.
- 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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