Zucchini Bread Pancakes
Makes
4
servings
A great way to use up this summer bumper crop!
Meal Type
Breakfast
Diet Type
Vegetarian
Ingredients
2 large eggs
3 tablespoons olive oil
2 tablespoons light brown sugar
¼ cup buttermilk
½ teaspoon vanilla
2 cups shredded zucchini
1 cup whole grain spelt flour
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
3 tablespoons olive oil
2 tablespoons light brown sugar
¼ cup buttermilk
½ teaspoon vanilla
2 cups shredded zucchini
1 cup whole grain spelt flour
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
1
Combine the eggs, oil, sugar, buttermilk and vanilla until smooth. Stir in the zucchini.
2
In a smaller bowl combine the flour, salt, baking soda and spices.
3
Stir the dry ingredients into the zucchini batter, mixing until just combined.
4
Heat a large heavy skillet like cast iron over medium heat. Melt a little butter and swish it around the skillet.
5
Scoop scant ¼ cup dollops of batter in the pan, but don’t allow them to touch. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook another minute or two.
6
Transfer to a prepared pan and keep warm until ready to serve. You will end up with 10 to 12 pancakes.