Sunday Brunch: Zucchini Whole Wheat Pancake

Zucchini{}and whole{}wheat{}Pancakes




{} {}2 cups shredded zucchini

{} {}1 1/4 cups white whole-wheat flour or all-purpose flour

{} {}2 teaspoons baking powder

{} {}1 teaspoon pumpkin pie spice blend

{} {}1/4 teaspoon salt

{} {}2 large eggs

{} {}1 cup plus{}milk

{} {}2 tablespoons melted butter

{} {}2 tablespoons light brown sugar

{} {}1 teaspoon vanilla extract




{}{}1.{}Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.

{}2.{}{} {}Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini.

{}3.{}{}Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.