Zucchini Pancakes

Zucchini pancakes are slightly savoury, but taste great sprinkled with cinnamon sugar and drizzled with maple syrup.

Serves: 5-6 pancakes

Prep Time: 10 min

Cooking Time: 15 min

Total:  25 min

Ingredients

1/2 cup flour

3 tbsp. sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt
1/2 tsp. cinnamon (optional)

1 egg

1/2 cup plain yogurt or silken tofu

1/2 - 3/4 cup water, milk or soy milk

1 tbsp. butter or margarine, melted
1 tsp. vanilla extract

1 medium zucchini, grated

Directions

1. In a large bowl, combine all dry ingredients.
2. In a separate bowl, whisk together egg, yogurt and butter.
3. Add wet mixture to the dry mixture and stir until combined.  Fold in zucchini.
4. Add the water or milk a little at a time, until desired consistency is reached.
5. Heat a non-stick skillet over medium heat.  Add a bit of oil or butter the pan if necessary.
6. Scoop about 1/4 cup of batter into the heated pan. Since the batter is quite thick, you may need to carefully spread it with a spatula.
7. Cook for 3-4 minutes, or until bubbles form around the edges of the pancake, then flip and cook the other side until golden.
8. Serve immediately with maple syrup and fruit.

Recipe from pinchofyum.com