More pancakes, I know. But there are just so many different ways to create them! This recipe has a healthier bent because the pancakes are made with zucchini or summer squash and there is very little flour for you carb-conscious people out there. As is often the case, Michelle was my guinea pig for this recipe and she approved them. The recipe comes from the awesome blog, smitten kitchen; I tweaked it just a bit for my tastes.
Zucchini Bread Pancakes (adapted from this recipe)
- 1 egg
- 1.5 tbsp olive oil
- 1 tsp sugar
- 2 tbsp kefir or buttermilk
- 1/4 tsp vanilla
- 1 medium or 1-1.5 cups zucchini or summer squash, grated (I used summer squash)
- 1/2 cup flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 shakes nutmeg
- Grate the squash/zucchini, put it in a colander, and press/squeeze out some of the liquid.
- Meanwhile, combine the wet ingredients (egg, olive oil, kefir, vanilla, plus sugar). Add the squash and stir to combine.
- Mix together the dry ingredients separately and then stir them into the wet mixture.
- Cook the pancakes in oil over medium-low heat, flipping after bubbles begin to form and pop around the sides. Serve with butter, jam, or sour cream.