Sweet Zucchini Pancakes

By jeaninemg

Ingredients

• 1/2 C all purpose flour
• 3 T. sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1/2 C greek yogurt (I used nonfat)
• 2 T melted butter
• 1/4 C water or milk
• 1 zucchini, grated

Details

Servings 2
Adapted from pinchofyum.com

Preparation

Step 1

Preheat a nonstick skillet or griddle to medium-high heat (350 degrees).  These pancakes are a little picky about temperature.

Whisk dry ingredients together (flour through 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.

(OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness.  For me, 1/4 cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.)

4. Scoop 1/3 C 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.