Name: Zucchini Bread Pancakes
Cuisine: International
Ingredients: 2 large eggs; 3 tablespoons olive oil; 2 tablespoons light brown, dark brown or granulated sugar; 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth; 1/2 teaspoon vanilla extract; 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine; 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour); 1/4 teaspoon table salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/8 teaspoon ground or freshly grated nutmeg; Butter or oil, for coating skillet

Ingredients

2 large eggs

3 tablespoons olive oil

2 tablespoons light brown, dark brown or granulated sugar

1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth

1/2 teaspoon vanilla extract

2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine

1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)

1/4 teaspoon table salt

1 teaspoon baking soda

Zucchini Bread Pancakes

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