With all the shredded zucchini taking up space in my freezer, I decided it was time to find some new recipes and thanks to Pinterest, I discovered one that Naomi and I absolutely love.
Zucchini Bread Pancakes!!!!
While Naomi and I really like them, hubby and Lili have chosen not to partake. I don’t understand that at all, but hope that one day they will give them a try.
It’s a great way of adding veggies to our day and I have found that the addition of the zucchini makes them more filling than regular pancakes.
If you are looking for another way to use the zucchini currently living in your freezer or fridge, give these pancakes a try.
Zucchini Bread Pancakes
2 large eggs
3 T olive oil
2 T brown sugar
1/4 cup + 2 T sour milk (I use vinegar to sour my milk)
1/2 t vanilla extract
2 heaping cups shredded zucchini
1/2 c all-purpose flour
1/2 c whole wheat flour
1/4 t salt
1 t baking soda
1 t cinnamon
Oil for coating the skillet
In a large bowl, combine eggs, olive oil, sugar, sour milk and vanilla until smooth. Stir in zucchini.
In another bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into wet, mixing until just combined.
Heat a large skillet over medium heat. Coat the pan lightly with butter or oil. (Make sure your skillet isn’t too hot. These take a little longer to cook than regular pancakes and will easily burn. Yes, I know this from personal experience.)
Pour the batter into the pan and cook until bubbles appear on the surface.
Flip pancakes and cook another minute or two, until golden brown. Repeat with remaining batter.
Serve with your favorite topping.
I especially enjoy these with fresh blueberry syrup. Naomi likes them with maple syrup.