Zucchini Nut Pancakes

I was looking for something a little different to do with a pancake, and any excuse to add veggies to something always sounds good to me. The result? Zucchini Nut Pancakes!

The zucchini makes them really moist, so if you prefer a drier pancake, cook them a little longer (over a lower heat) or reduce the zucchini to just one.

Zucchini Nut Pancakes

Ingredients
2 cups flour (I used white whole wheat)
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups almond milk (or other non-dairy milk)
2 zucchini, peeled and roughly chopped
1/3 cup maple syrup (or agave nectar)
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup chopped walnuts (optional)

Preparation

1. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.

2. Place the almond milk, zucchini, maple syrup, canola oil and vanilla in a blender, and process until smooth. Pour into the flour mixture.

3. Stir the wet ingredients into the dry until just combined. Stir in walnuts, if using.

4. Cook like pancakes. :)

Sprout Ratings
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 4.5 sprouts
Daddy Sprout - 4 sprouts