Zucchini Pancakes
Image courtesy of The Almond Eater
This is a great breakfast (or anytime) recipe.
Often times pancakes are a sometimes breakfast because let’s face it…its carbs and syrup. They fill us up and leave us hungry quickly after.
But, this recipe solves all that!!
The zucchini makes these pancakes a little more moist & gives a kick of healthy. We love the added sweetness as well!
Make in bacthes for your next brunch with friends or pre-make and have ahead for when you or your family head out for the day!
Regardless of when you enjoy them, remember to cook with your senses!!
Zucchini Pancakes Recipe
Servings: 12 pancakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tbsp maple syrup or honey
1 tbsp ground flax seeds (optional)
1/2 whole zucchini, shredded
1 egg
1 cup milk (This amount may vary. If batter is too thick, add more milk until consistency is similar to that of yogurt. Can substitute with non-dairy milk.)
Instructions
Combine all ingredients, except milk. Whisk
Add milk and finish mixing. (Whisk milk until batter is a thick consistency, similar to that of a smoothie)
Let sit for 5 minutes before cooking. (This step isn't completely necessary, but will give you a bit fluffier pancakes)
Recipe Notes
Things to make ahead: You can make the batter ahead and hold in an airtight container in your fridge for up to 24 hours. You can also make the pancakes ahead and hold in the fridge for up to 72 hours.
Pro Tip: Make in batches and freeze for homemade frozen pancake anytime! Just store with parchment between each pancake for easy separation.
