sweet zucchini pancakes Recipe
Servings: 6 pancakes
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Ingredients
- â 1/2 cup all purpose flour
- â 3 tablespoon sugar
- â 1 teaspoon baking powder
- â 1/4 teaspoon baking soda
- â 1/4 teaspoon salt
- â 1 egg
- â 1/2 cup greek yogurt (I used nonfat)
- â 2 tablespoons melted butter
- â 1/2 cup water or milk
- â 1 zucchini, grated
Directions
- 1.Preheat a nonstick skillet or griddle to medium-high heat (350 degrees).
- 2.Whisk dry ingredients together (flour through salt) and set aside.
- 3.In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.
- 4.Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
