Golden Sweet Zucchini Pancakes
Prep Time20 mins
Cook Time5 mins
Servings: 8 pancakes
- 1 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 large egg
- 2 tablespoon olive oil
- 2 tablespoons sugar
- 2 tablespoon milk
- 2 tablespoons yogurt, plain
- 1/2 teaspoon vanilla extract
- 1-2 cup zucchini (or one med-large zucchini)
In a bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.
In a large bowl, combine eggs, oil, sugar, milk, yogurt and vanilla until smooth. Shred zucchini and stir in zucchini shreds. Stir dry ingredients into zucchini batter, mixing until just combined.
Heat a large skillet or griddle to medium heat. Spray with cooking spray or coat with a little oil.
Scoop 1/4-cup dollops of batter onto your skillet or griddle. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.
Serve with yogurt and berries or you favorite pancake toppings.
Calories: 141kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Sodium: 183mg | Fiber: 2g | Sugar: 5g