Ingredients:
- 1 cup grated zucchini (about 1 small to medium zucchini)
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon (optional, for a warm flavor)
- ¼ tsp salt
- 1 large egg
- ¾ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 tbsp melted butter or vegetable oil
- ⅓ cup chopped walnuts (plus extra for garnish)
- Butter or oil for cooking
Instructions:
1. Prepare the zucchini:
- Grate the zucchini using a box grater and place it in a clean kitchen towel or paper towel. Squeeze out as much excess moisture as possible and set aside.
2. Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon (if using), and salt.
3. Mix the wet ingredients:
- In a separate bowl, whisk the egg, milk, vanilla extract, and melted butter (or oil) until smooth.
4. Combine the wet and dry ingredients:
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be slightly lumpy.
- Gently fold in the grated zucchini and chopped walnuts.
5. Cook the pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the pan as needed.
6. Serve:
- Serve the Zucchini Walnut Pancakes warm with your favorite toppings such as maple syrup, yogurt, extra walnuts, or fresh fruit.
Enjoy!
These Zucchini Walnut Pancakes are light, fluffy, and packed with wholesome ingredients, making them a perfect breakfast or brunch option. The zucchini adds moisture, while the walnuts give a delightful crunch.