My neighbor has her own vegetable garden, and she is always begging us to help her eat through the ever burgeoning amount of squash and tomatoes it produces. Woe is us, right? Recently, she gave us a couple of huge zucchinis that had been hiding under a leaf. My mom wanted to make zucchini bread and I wanted to make pancakes–so we joined forces and made zucchini bread inspired pancakes.
- 1 ½ cups whole wheat flour
- 3 ½ tsp baking powder
- ¼ tsp salt
- 1/8 tsp ground nutmeg
- ½ tsp cinnamon
- 1 flax egg (1 Tbsp flax meal + 3 Tbsp warm water)
- 1 ¼ cups unsweetened almond milk (approx.)
- 2 cups shredded zucchini (approx.)
Mix the flax egg and allow it to sit for about 5 minutes. Whisk dry ingredients together. Add wet ingredients (flax egg, milk, and zucchini) and mix gently until combined. The batter should be thick and sticky, but quite runny. Add more milk if necessary. Heat an oiled, non-stick saucepan on medium heat. Pour 1/4 to 1/3 cup batter into pan for each pancake. Cook first side until bubbles appear (about 2-3 minutes) and flip. Cook the other side for an additional 2-3 minutes before removing from the pan. Both sides should be slightly browned.
Makes about six 6-inch pancakes. Serves two.