Fabulous Zucchini Pancakes
Author: Diane C. Kennedy (adapted from smittenkitchen.com)
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons sugar (optional)
- ¼ cup buttermilk or soured milk
- ½ teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 cup all-purpose flour
- ¼ teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground or freshly grated nutmeg
- ¼ cup semi-sweet chocolate chips (optional)
- Oil, for coating skillet
- In a large bowl whisk eggs, olive oil, sugar, buttermilk and vanilla until smooth.
- Stir in zucchini.
- In a smaller bowl, combine flour, salt, baking soda, cinnamon and nutmeg.
- Stir dry ingredients into zucchini batter, mixing until just combined.
- Stir in chocolate chips.
- Heat oil or butter in a large, heavy skillet over medium heat.
- Scoop ¼-cup rounds of batter in pan so they do not touch.
- Cook until bubbles appear on the surface, about 2 to 3 minutes.
- Flip pancakes and cook another minute or two.
- Keep pancakes warm in on a tray in the oven set on low or in a toaster oven.
- Repeat with remaining batter.
- Serve warm with or without traditional pancake toppings.
- Pancakes freeze well.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2012/08/sure-fire-zucchini-recipes/
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