Zucchini Bread Pancakes

Serving suggestion is 2 pancakes and this recipe makes 8 pancakes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (or grate onto the kitchen towel using the large holes on a box grater). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside.

Step 2

Whisk together the all-purpose flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl.

Step 3

Whisk together the buttermilk, brown sugar, vegetable oil, vanilla and egg in a large bowl. Stir in the grated zucchini and walnuts. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes.

Step 4

Heat a large cast iron or nonstick skillet over medium-low heat and lightly grease with vegetable oil or butter. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 more minutes. Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 5

Serve the pancakes warm with salted butter and maple syrup.