Zucchini Breakfast Pancakes
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
2 cups buttermilk
2 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 tablespoons packed brown sugar
1 cup packed finely grated zucchini, extra liquid squeezed out using your hands
Optional: ½ cup mini chocolate chips
Neutral vegetable oil or ghee or clarified butter, for cooking
- Whisk the flour, baking soda and powder, salt, and cinnamon in a large bowl. Whisk the eggs, buttermilk, vanilla, melted butter, and brown sugar in another bowl until combined. Add the liquid mix to the flour mixture and stir to combine. A few small lumps remaining is ok. Stir in the zucchini (and chocolate chips, if using) until evenly distributed.
- Heat some oil or clarified butter in a large cast iron or heavy skillet over medium low heat. Pour about 1/3 cupfuls of batter into pan and spread out to about 6 inches. Cook until bubbles start to form on the top and the bottom looks nicely browned. Flip and cook the other side until browned, about 1 more minute. Repeat with remaining batter. Makes about 1 dozen pancakes. Serve with maple syrup and butter.