Why make ordinary pancakes when you can make Zucchini pancakes?! The shredded zucchini adds volume and texture to the pancakes without overpowering any of the other ingredients.
Serve your zucchini pancakes warm with maple syrup for breakfast for brunch. It’s the perfect way to sneak in spare greens into your family’s diet!
Recipe Notes:
- Ensure the pancakes are completely cool surpassing storing them in the fridge or freezer. You may like to wink freeze leftover pancakes surpassing subtracting them to a Ziploc bag for longer storage.Â
- Don’t over-stir the pancake batter; otherwise, they won’t be fluffy and light but tough and dense.Â
- It’s a good idea to wipe the skillet wipe between pancake batches so that no remaining pieces of pancake shrivel in the skillet.Â
- To unzip uniform pancakes, use a measuring spoon or cookie scoop when subtracting thrash to the heated skillet.Â
- Keep a watch on the pancakes while they cook. You must flip them once frothing start to form.Â
Yes, you can. Leftover zucchini pancakes can be stored in an snapped container in the refrigerator for up to 3 days. Line the container with parchment paper and place pieces of parchment paper between the stored pancakes if you intend to stack them.
These zucchini pancakes can be stored in an snapped container or Ziploc bag in the freezer for up to 2 months. Thaw in the fridge and reheat in the microwave or oven.
Enjoy your pancakes with maple syrup, salted butter. Since these pancakes are increasingly sweet than savory, you could moreover enjoy them with whipped surf or a sweet sugar glaze.
If your zucchini pancakes have turned out soggy, it’s usually an indication that not unbearable moisture has been removed from the shredded zucchini. Zucchini naturally holds a lot of moisture which is why it’s so important to follow the recipe steps and squeeze as much liquid out of the zucchini surpassing subtracting to the rest of the ingredients.
Zucchini PancakesÂ
- Place shredded zucchini in a cheesecloth or reticulum napkin and squeeze to remove glut liquid.Â
- In a large bowl, combine flour, sugar, sultry soda, sultry powder, salt and cinnamon.
 - Add melted butter, lightly tamed egg, vanilla, milk and zucchini to bowl. Mix until just combined.Â
- Heat a skillet over medium heat. Spray with non-stick cooking spray.Â
- Pour ÂĽ cup of thrash onto a hot skillet.Â
- Flip the pancake when the frothing in the part-way of the pancake uncork to burst. 8. Remove from the skillet when the underside is golden brown.Â
- Serve while warm.Â
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Zucchini Pancakes
Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 tablespoon melted butter
- 1 egg lightly beaten
- 1/2 tsp vanilla
- 3/4 cup milk
- 1 cup zucchini shredded
Instructions
- Place shredded zucchini in a cheesecloth or reticulum napkin and squeeze to remove glut liquid.
- In a large bowl, combine flour, sugar, sultry soda, sultry powder, salt and cinnamon.
- Add melted butter, lightly tamed egg, vanilla, milk and zucchini to bowl. Mix until just combined.
- Heat a skillet over medium heat.
- Spray with non-stick cooking spray.
- Pour ÂĽ cup of thrash onto a hot skillet.
- Flip the pancake when the frothing in the part-way of the pancake uncork to burst. 8. Remove from the skillet when the underside is golden brown.
- Serve while warm.
Nutrition
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