Favorite Zucchini Pancakes
When life gives you zucchini, make Zucchini Pancakes. Lots and lots of them. You'll be glad you did.
Ingredients
- 1 zucchini, shredded (about 1 1/2 cups)
- 3/4 cup (96g) all-purpose flour
- 3/4 cup (90g) whole wheat flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- pinch grated nutmeg
- 1 cup buttermilk
- 1 egg, lightly whisked
- 2 tbsps maple syrup
- 3 tbsps coconut oil, melted (or butter)
Instructions
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Grate the zucchini and wring out most of the excess liquid in a clean towel. Set aside.
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In a large bowl, whisk together the flours, baking powder, cinnamon, salt and nutmeg. Set aside.
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In a liquid measuring cup or smaller bowl, combine the buttermilk, egg, maple syrup, and melted oil or butter. Whisk to combine.
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Make a well in the center of the dry ingredients and pour in the liquid as well as the grated zucchini. Fold everything together until combined.
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Set the batter aside while you heat a lightly oiled griddle or frying pan over medium-high heat. Then pour or scoop the batter with a 1/3 measuring cup for each pancake onto the pan. Cook about 2-3 minutes per side until golden brown. Repeat using the rest of the batter, lightly oiling the griddle as necessary.
Recipe Notes
*If you don't have buttermilk, add two tablespoons apple cider or white vinegar to a liquid measuring cup then pour in enough milk to hit the 1 cup mark. Let sit for just a couple minutes then it's ready to use.