Zucchini Bread Pancakes
Photo © Deb Perelman
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons light brown, dark brown or granulated sugar
- 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
- 1/2 teaspoon vanilla extract
- 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
- 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
- 1/4 teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- Butter or oil, for coating skillet
- This recipe is vegetarian
- Produce
- Zucchini (2 cups)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking soda (1 teaspoon)
- Brown or granulated sugar, light brown dark (2 tablespoons)
- Butter or oil (1)
- Cinnamon, ground (1 teaspoon)
- Nutmeg, ground or freshly grated (1/8 teaspoon)
- Olive oil (3 tablespoons)
- Table salt (1/4 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Dairy
- Buttermilk or 2 tablespoons each of milk and plain yogurt (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 27, 2012 (6 months ago).
378 people saved this recipe.
