Fluffy Zucchini Pancakes

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Prep Time:10  MINS 

Whole-wheat flour  Baking soda  Cinnamon  Eggs Milk  Butter  Vanilla extract Zucchini 

Cook Time: 10 mins  

Ingredients

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Step 1

Grate the zucchini or squash.

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Step 2

Squeeze it very dry.

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Step 3

 Stir the ingredients together.

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Step 4

 Cook, letting each pancake cook until you see bubbles form on the surface and the top starts to set before flipping.

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How to Store

Let any leftovers cool fully on a wire rack and store in an airtight container in the fridge for up to 3 days and reheat to serve. You can also freeze in a zip top storage bag for up to 3 months. Thaw in the fridge or on a heat-safe plate in the microwave. 

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Best Tips for Success

– Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist. – Add a handful of chocolate chips or blueberries to the batter if desired. – To make dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter. – To make gluten-free: Use cup-for-cup gluten-free flour.

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