Mini Zucchini Bread Pancakes
These tiny pancakes are flecked with green, but not enough that it deterred Libbie from scarfing down four of them! I wanted the flavors of zucchini bread with less sugar–and fewer crumbs! The pancakes are lightly sweet from a little sugar and vanilla but full of whole grain and zucchini
Ingredients
- 1 ¾ cups Flour, White Whole Wheat
- 1 teaspoon Salt
- 4 teaspoons Baking Powder
- 3 tablespoons Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- 1 ½ cups Milk
- 2 individual Egg
- 2 ¼ cups grate Zucchini
- 1 teaspoon Vanilla Extract
- 3 tablespoons melt Butter
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg.
- In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter.
- Pour wet ingredients into dry ingredients and stir until well-combined.
- Coat a griddle with cooking spray and set to medium-high heat.
- Drop Tablespoons of batter onto the griddle; cook 1-2 minutes on each side, until brown and cooked through.
2 Comments
Join the discussionI’ll be making these…. I’m zucchini recipe obsessed!
Hooray! I was just lamenting to a vendor at the farmer’s market that my husband detests zucchini (although he doesn’t realize I shred it and sneak it into just about everything). Perfect timing, I’m making these for dinner. Is that strange?