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zucchini bread pancakes

zucchini bread pancakes Recipe

  • 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
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