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Zucchini Bread Pancakes
Zucchini Bread Pancakes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in zucchini bread pancakes with a nutty twist by adding chopped walnuts or pecans to the batter.
Ingredients:
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 1.5 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • nonstick cooking spray
Instructions:
  • Combine fresh lemon juice with creamy milk, allowing it to sit undisturbed until the velvety milk gently transforms and begins to curdle, which should take around 5 to 10 minutes.
  • In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Create a well in the center and add curdled milk, egg, melted butter, and vanilla extract. Gently mix until just combined. Fold in shredded zucchini until evenly distributed.
  • Preheat a large skillet over medium heat, spray with cooking spray. Ladle 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, approximately 2 minutes. Flip with a spatula and cook until golden brown, about 2 more minutes.

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