ZUCCHINI BREAD PANCAKES

Zucchini Bread Pancakes image

I love zucchini, and it's always fun to find new ways to use it. I added my favorite zucchini bread ingredients, cinnamon and vanilla, to a fluffy pancake recipe! If you like nuts in your quick breads, you may try adding 1/4 cup of chopped walnuts or pecans to your batter.

Provided by Tammy Lynn

Time 25m

Yield 4

Number Of Ingredients 13

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Ingredients

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

Steps:

Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 47.3 g, Cholesterol 66.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 617.4 mg, Sugar 10.1 g