zucchini bread pancakes

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup all purpose flour (half can seamlessly be swapped with a whole wheat flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/4 teaspoon table salt
1/8 teaspoon ground or freshly grated nutmeg
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
2 large eggs
2 tablespoons light brown, dark brown or granulated sugar
3 tablespoons olive oil
Butter or oil, for coating skillet

See Full Recipe at Smitten Kitchen