Zucchini Pancakes

Zucchini Pancakes
  • 2 cups grated zucchini
  • 1 cup plain flour
  • ¼ cup of almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 large eggs
  • 300ml milk
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  1. Put grated zucchini in paper towel and squeeze to remove as much liquid as possible.
  2. Whisk flours, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and mix until combined. Fold in the zucchini.
  3. Coat a large nonstick frypan with cooking spray; heat over medium heat. Cook pancakes in batches, using about ⅓ cup batter for each and spreading it to make them about 12cm wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Serve hot with maple syrup and butter.


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