Whole Grain Zucchini Pancakes

These are tasty and good for you. They also freeze well, so make a double batch and freeze them for a later meal.




Yields: 12 pancakes
Ingredients
2 c. + 2T soft white whole grain flour, or 7 grain flour (247g)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg or all spice
2 T. brown sugar (25g)

2 c. buttermilk (490g)
4 T. unsalted butter, melted (57g)
2 large eggs
1 tsp. vanilla

1 c. grated zucchini (small zucchini) 100g
Directions:

• In a large bowl, mix all the dry ingredients together, flour, baking powder, baking soda, salt, spices and brown sugar
• In a glass measuring cup, melt the butter in the microwave and add buttermilk, eggs, and vanilla, mix.
• Pour the liquid ingredients over the dry ingredients, stirring until just combined. Fold in the grated zucchini.
• Heat a griddle or pan to medium heat, 350 degrees. Spray with cooking spray so they don't stick. Pour about 1/3 cup for each pancake. I use a # 12 scoop, works perfect.
• Cook until the surface of the pancakes have some bubbles, about 3 minutes then flip.

To Freeze
Cool completely and wrap them in plastic and place in ta freezer bag. They will keep for 2 months no problem.

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