Zucchini Bread Pancakes
These Zucchini Bread Pancakes are a delicious way to use up any extra zucchini you have around! They're hearty and SO good.
Servings 20 pancakes
Ingredients
- 1 cup oats
- 1 cup all purpose flour if you want you can use 1/2 cup all purpose and 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 cup plain yogurt a Balkan or Greek works great or even sour cream
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup melted butter
- 1 cup small zucchini grated (about 1 small zucchini)
Instructions
- Grate the zucchini. Then between a towel, squeeze out as much liquid as you can. Set aside.1 cup small zucchini
- In a bowl combine the oats, flour, sugar, baking powder, baking soda, and cinnamon.1 cup oats, 1 cup all purpose flour, 1/2 cup brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon
- In a separate bowl combine the yogurt, milk, eggs, vanilla and butter.3/4 cup plain yogurt, 3/4 cup milk, 2 large eggs, 1 tsp vanilla extract, 1/4 cup melted butter
- Stir in the grated zucchini.
- Then add the wet ingredients to the dry. Combine.
- On a low to medium heat preheated griddle, scoop 1/4 cup of the batter for each pancake.
- Serve with syrup or a cinnamon/sugar mix.
Notes
Tip!
I used a small zucchini for this recipe. My thoughts on this are: the more zucchini you use, and the less you wring it out, the more mushy your pancakes will be. So the amount of zucchini you use, is up to you. If you would like them more dry, I would suggest half of a small zucchini.
I used a small zucchini for this recipe. My thoughts on this are: the more zucchini you use, and the less you wring it out, the more mushy your pancakes will be. So the amount of zucchini you use, is up to you. If you would like them more dry, I would suggest half of a small zucchini.