Ingredients

The following ingredients have 5 Servings
  • 1½ cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ¼ cup melted butter ((slightly cooled, plus more for cooking))
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini or summer squash, squeezed very dry ( (about 1 small zucchini))
  • Maple syrup, applesauce, nut butter, or topping of choice ( (optional))

Instruction

  • Stir together the flour, baking powder, cinnamon, and salt in a medium bowl.
  • Stir together the milk, eggs, butter, and vanilla extract in a separate bowl.
  • Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini. (If your batter seems too thick, add 2 tablespoons additional milk.)
  • Heat a nonstick or cast iron skillet over medium heat. Add 1 teaspoon butter and stir to melt and coat.
  • Place about 1/4 batter on the pan for each pancake, spreading gently as needed to about 1/2-inch thick. Cook for 3-4 minutes or until you see little bubbles on the surface and that the edges are set. Gently flip over and cook for an additional 3-4 minutes.
  • Continue to make the rest of the batch and serve warm with optional toppings.