Zucchini Pancakes
Why make ordinary pancakes when you can make Zucchini pancakes?! The shredded zucchini adds volume and texture to the pancakes without overpowering any of the other ingredients.
Servings: 9 pancakes
Calories: 90kcal
Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 tablespoon melted butter
- 1 egg lightly beaten
- 1/2 tsp vanilla
- 3/4 cup milk
- 1 cup zucchini shredded
Instructions
- Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
- Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined.
- Heat a skillet over medium heat.
- Spray with non-stick cooking spray.
- Pour ¼ cup of batter onto a hot skillet.
- Flip the pancake when the bubbles in the center of the pancake begin to burst. 8. Remove from the skillet when the underside is golden brown.
- Serve while warm.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 325mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg