If you have a garden, you are probably beginning to be up to your necks in zucchini. This year I only grew two plants and I still feel like I have more zucchini than I know what to do with. Well, here is a really great way to add zucchini to your breakfast menu and your kids won’t even complain. These pancakes are moist, hearty and a simple way to use up some of the squash in your garden 😉 Enjoy!
- 2 1/4 cups white whole wheat flour
- 2 tps. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/4 cup brown sugar
- 2 cups buttermilk
- 4 Tbs. unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- Maple syrup and butter for serving
- In a large mixing bowl and with a whisk, add the buttermilk, melted butter, eggs, vanilla and brown sugar and whisk until smooth. Add the remaining ingredients and end by folding in the shredded zucchini. Heat a flat griddle or saute pan to medium-high heat. Butter the pan where you will pour the pancakes. Scoop about 1/2 cup of batter onto the hot griddle and cook. Let the bottom side of the pancake cook until golden brown and the bubble start to pop. Flip the pancake and cook on the second side. Serve with maple syrup and butter as desired.