Zucchini Pancakes (Whole Wheat)
Great way to use Zucchini when in season. These freeze well.
Ingredients
- 2 c. buttermilk (see note)
- 4 Tbls. unsalted butter, melted and cooled
- 2 large eggs
- 1 t. vanilla
- 2-1/4 c. whole wheat pastry flour
- 2 t. baking powder
- ½ t. baking soda
- ½ t. salt
- ¾ t. ground cinnamon
- ¼ t. nutmeg
- 2 Tbls. brown sugar
- 1 Tbls. white sugar
- 1 c. grated zucchini, squeeze excess juice
- ½ c. chopped walnuts or mini chocolate chips, optional
Instructions
In a bowl, whisk together buttermilk, melted butter, eggs and vanilla.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugars. Pour liquid ingredients over dry ingredients, stirring until just combined.
Fold in zucchini and walnuts or chocolate chip, if desired.
Heat a griddle or pan to medium heat. Add a little oil to coat pan. Pour about ½ cup of batter onto heated griddle or pan. Cook until surface of pancakes have some bubbles, about 3 minutes. Flip carefully with a spatula and cook until browned on the underside. Continue making pancakes until the batter is gone.
Serve with butter and syrup.
NOTE: You can also use unbleached white all-purpose flour. If you don’t have buttermilk on hand, add 2 tablespoons white vinegar to 2 cups regular milk. Let stand 10 minutes.