Go Back
Print

Zucchini Nut Pancakes

Course Breakfast
Cook Time 0 minutes
Author Amye Melton

Ingredients

  • 3/4 cup rolled oats ground in food processor
  • 3/4 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs beaten
  • 1/4 cup granulated sugar
  • 2 cups shredded zucchini
  • 3 tablespoons finely chopped toasted pecans
  • 3 tablespoons finely chopped toasted walnuts

Instructions

  • In a large bowl, combine oats, flours, baking soda, baking powder, salt and cinnamon, set aside.
  • In another bowl, whisk together the buttermilk, oil, vanilla, eggs and sugar. Gently stir in the zucchini and nuts.
  • Add the wet mixture to dry mixture and stir to combine. Do not over stir because the pancakes will be tough. Some lumps are okay.
  • Ladle 1/3 cup batter onto a hot, greased griddle. Cook 2 to 4 minutes per side. Serve with butter and maple syrup.