Zucchini Bread Pancakes
Kickstart your day with a nutritious twist by treating yourself to Zucchini Bread Pancakes. These fluffy delights perfectly embody the comforting flavors of traditional zucchini bread, making your breakfast both satisfying and wholesome.
Ingrédients
- 1 tablespoon lemon juice
- 1 cup milk
- 1 ½ cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- nonstick cooking spray
Instructions
- Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
- In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients. Pour in curdled milk, beaten egg, melted butter,and vanilla extract into the well. Stir with a spoon or whisk until the batter is just combined. Gently fold in shredded zucchini until it is well incorporated throughout the batter.
- Heat a large skillet over medium heat and lightly coat it with cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake, allowing space between them. Cook until bubbles start to appear on the surface, approximately 2 minutes. Gently flip the pancakes with a spatula and cook for an additional 2 minutes or until they are golden brown.
Notes
Do not squeeze water out of your zucchini if using fresh. If using frozen, just drain lightly. You need the water so your batter is not too thick. If your batter is too thick, add a little more milk or water.