Zucchini Bread Pancakes Wholesome and Flavorful Dish

Ingredients

• 1 medium zucchini, grated
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 0.25 teaspoon salt
• 2 large eggs
• 0.5 cup Greek yogurt
• 0.25 cup maple syrup (plus extra for serving)
• 1 teaspoon vanilla extract
• 0.25 cup chopped walnuts (optional)
• 0.25 cup raisins (optional)

Instructions

1. Begin by grating the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture; set aside.
2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
3. In another bowl, beat the eggs, then add the Greek yogurt, maple syrup, and vanilla extract. Mix until smooth.
4. Incorporate the dry ingredients into the wet mixture, stirring just until moistened. Gently fold in the prepared zucchini, walnuts, and raisins if using.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a bit of oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes or until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.