Whole Wheat Spiced Zucchini Pancakes
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ground ginger
  • 2 Tbsp maple syrup
  • 2 eggs
  • 3 Tbsp unsalted butter, melted and cooled
  • ¾ cup milk
  • 1 tsp vanilla
  • 2 cups shredded zucchini (excess liquid squeezed out)
  • butter for cooking
  • syrup for topping
Instructions
  1. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger.
  2. In a separate bowl, whisk together the maple syrup, eggs, melted butter, milk, and vanilla.
  3. Combine the wet and dry ingredients, gently folding in the shredded zucchini.
  4. Heat a griddle over medium heat. It's ready when a drop of cold water sizzles vigorously when dropped onto the surface of the pan.
  5. Melt 1 tsp butter into the pan, and pour ⅓ cup of batter into the center of the pan. Cook for about 3 minutes before flipping — edges should look dry and the center should have bubbles — and cook for another two minutes on the other side. Depending on your settings, these times will vary. Each side should be golden-brown!
  6. Keep cooked pancakes in the oven at 200F until you've cooked all of the batter. Serve with warm maple syrup and vanilla yogurt!
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/whole-wheat-spiced-zucchini-pancakes/