Zucchini Bread Pancakes
Try this delicious alternative to a normal pancake that is sure to be a hit at breakfast!
Prep time: 10 mins
Cook time: 10 mins
Additional time: 5 mins
Servings: 4
Yields 8 pancakes
1 tbsp. lemon juice
1 cup milk
1 1/2 cups all-purpose flour
2 tbsps. white sugar
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
2 tbsps. unsalted butter, melted
1 tsp. vanilla extract
1 cup shredded zucchini
nonstick cooking spray
Directions
Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.
