Zucchini Bread Pancakes



  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon maple syrup
  • 2 eggs
  • 1 tablespoon oil
  • 1/2-3/4 cup milk
  • 2 cups shredded zucchini


  • 1/3 cup toasted walnuts
  • Butter
  • Maple syrup


  1. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl.
  2. Give a stir and set aside.
  3. In a separate bowl, whisk together eggs, maple syrup, oil, milk, shredded zucchini.
  4. Pur in to dry ingredients and stir until just combined. Add more milk if consistency is too thick to pour. Heat a skillet over medium heat.
  5. Take about 1/4 cup of batter, pour on skillet, and cook for 102 minutes. Pancakes should bubble slightly.
  6. Flip and let cook for another 1-2 minutes until pancake is cooked through. Top with toasted walnuts, butter, maple syrup.

Recipe from Naturally Ella at http://naturallyella.com/2013/06/16/zucchini-bread-pancakes/