Here is simple and healthy Zucchini pancake recipe to enjoy during breakfast or any time of the day.
Serves 2 (5-6 pancakes)
- All purpose flour:- 1/2 cup
- Sugar:- 3 Tbsp
- Baking powder:- 1 Tsp
- Baking soda:-1/4 Tsp
- Salt:-1/4 Tsp
- Egg:- 1
- Greek yogurt:- 1/2 cup
- Melted butter:- 2 Tbsp
- Water or Milk (OPTIONAL):- 1/4 cup
- Zucchini, grated:- 1 medium
1) Preheat a nonstick skillet or griddle to medium-high heat (350 degrees). These pancakes are a little picky about temperature.
2)Whisk dry ingredients together (flour through salt) and set aside.
3)In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness. For me, 1/4 cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.)
4)Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!