Zucchini Pancakes

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  • Average
  • Average budget

Ingredients

  • 2 cups shredded zucchini
  • 1 1/4 cups flour
  • 2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup + 2 tbs milk
  • 2 tbs melted butter
  • 2 tbs brown sugar
  • 1 tsp vanilla
  • 1/2 cup toasted pecans

Preparation

Step 1

Put zucchini in a towel and squeeze out moisture.

Step 2

Whisk flour, baking powder, pie spice, and salt in a large bowl. In separate bowl, whisk eggs, milk, butter, vanilla, and brown sugar. Make a well in center of dry ingredients and add wet mix and whisk until well blended. Fold in zucchini and nuts.

Step 3

Coat a skillet in cooking spray and heat over medium heat. Cook in batches, using 1/3 cup batter for each pancake and spreading it to make each about 4 inches wide. Cook until bubble show on uncooked side, 1 to 3 minutes. Flip and brown on other side, 1 to 2 minutes.

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