Sweet Zucchini Pancakes
- 1/2 cups All-purpose Flour
- 3 Tablespoons Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1 whole Egg
- 1/2 cups Greek Yogurt (nonfat Is Fine)
- 2 Tablespoons Melted Butter
- 1 whole Zucchini, Grated
- 1/2 cups Water Or Milk
Preheat a nonstick skillet or griddle to medium-high heat (350ºF).
Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside.
In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.
Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!