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Cinnamon Zucchini Pancakes

By Meg Favreau
Get the yummy flavor and healthy hit of zucchini bread in these spiced, sweet pancakes, perfect for a weekend breakfast.
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Ingredients
  

  • 1 ½ cup all-purpose flour
  • ½ cup cornmeal may be substituted with ½ C flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp salt
  • 2 egg
  • 2 Tbsp oil or melted butter
  • 1 - 1 ½ cup milk
  • 1 ½ cup grated zucchini excess liquid squeezed out
  • Cooking spray

Instructions
 

  • Combine flour and next 6 ingredients (flour through salt).
  • In a separate bowl, whisk together egg, butter, and milk. Add to flour mixture, and whisk to combine. Stir in zucchini.
  • Spray griddle with cooking spray and heat on medium. Spoon batter onto griddle (about ¼-cup per pancake) and cook until tiny bubbles appear in the pancake. Flip and continue cooking until golden on both sides. Serve with maple syrup and blueberries.

Notes

Makes about 20 pancakes.
Make ahead tip: Grate zucchini the night before and store in the refrigerator in a sealed container.