Zucchini Pancakes
What do you do with too much zucchini? How about pancakes? Not savory ones...zucchini bread-like ones! Drizzle with a bit of cream cheese syrup, and you'll be in heaven!
Servings: 8 serving
Calories: 175kcal
Cost: 15
Ingredients
- 1 ¼ Cups Flour
- ¼ Cup Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla
- ¼ Cup Olive Oil
- 2 Eggs
- 1 Cup Buttermilk
- 1 Cup Zucchini freshly grated
Instructions
- Heat your griddle or a large skillet to medium heat. I set mine to 275 - 300 degrees.
- Grate your zucchini and set it aside.
- In a large bowl, whisk the dry ingredients, the flour, sugar, baking soda, baking powder, and ground cinnamon together.
- Stir in the vanilla, olive oil, eggs, and buttermilk.
- Last, fold in the shredded zucchini.
- Pour ¼ cupfuls onto the preheated griddle, cooking on both sides until golden brown.
- Serve cooked pancakes hot with syrup.
Notes
- I find that larger zucchini are dryer, meaning they don't have much excess liquid. If you're using a small one though you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 224mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg