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Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon melted butter
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 3/4 cup milk
- 1 cup zucchini, shredded and excess liquid squeezed out
Instructions
- Shred the zucchini and squeeze out excess liquid.
- Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a bowl.
- Mix melted butter, egg, vanilla, and milk into dry ingredients until just combined.
- Gently fold in the shredded zucchini.
- Preheat a non-stick skillet and lightly grease it.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form.
- Flip pancakes and cook until golden brown.
Notes
Make sure to remove as much liquid from the zucchini as possible for the best texture.
Experiment with adding spices or herbs for extra flavor.
Maintain medium heat to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 200
- Fat: 4.5
- Saturated Fat: 2
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
- Cholesterol: 30