Zucchini Nut Pancakes

I bet all of you gardeners can agree that it does not take long to be overrun with zucchini! One day you plant them, and it seems like the next, you have more than you can give away!

That is where I am right now. When I told my daughter-in-law, Ashley, about my zucchini nut pancakes idea, she thought I was crazy. But I knew zucchini nut bread was delicious, so I figured pancakes would be too.

I started with an old favorite pancake recipe for nut and grain pancakes. With a few changes, I had these delicious pancakes. Ashley was pleasantly surprised, and my grandson inhaled them! They will be on the menu again this season!

Most zucchini nut bread recipes include a bit of nutmeg. Feel free to add 1/4 teaspoon or so to this recipe if desired.

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Zucchini Nut Pancakes

Course Breakfast

Cook Time 0 minutes 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.