Zucchini Pancakes

Here is simple and healthy Zucchini pancake recipe to enjoy during breakfast or any time of the day.

Source:- Pinchofyum

Serves 2 (5-6 pancakes)

Ingredients:-

• 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

Procedure:-

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!

Enjoy:)