Sweet Zucchini Pancakes

Sweet Zucchini Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cups All-purpose Flour

  • 3

    Tablespoons Sugar

  • 1

    teaspoon Baking Powder

  • ¼

    teaspoons Baking Soda

  • ¼

    teaspoons Salt

  • 1

    whole Egg

  • ½

    cups Greek Yogurt (nonfat Is Fine)

  • 2

    Tablespoons Melted Butter

  • 1

    whole Zucchini, Grated

  • ½

    cups Water Or Milk

Directions

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!


Nutrition

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