How To Make Healthy Buttermilk Pancakes with Zucchini

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– Quick & easy – Healthy and nutritious – Light, fluffy, and tender – Flavored with warm cinnamon spice – Freezer-friendly – Great option for kids

Why This Recipe Works

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– Eggs – Extra-virgin olive oil – Light brown sugar – Buttermilk – Vanilla extract – Shredded zucchini – All-purpose flour – Whole-wheat flour – Baking soda & baking powder – Ground cinnamon – Butter or oil for coating skillet

What You'll Need

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Step 1. In a large bowl, whisk together eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini.

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Step 2. In a smaller bowl, combine flours, salt, baking soda, baking powder,  and cinnamon. Stir dry ingredients into zucchini batter, mixing until  just combined. Don't overmix!

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Step 3. If not serving pancakes immediately, prep baking sheet with two pieces  of foil to store and keep cooked pancakes covered and warm.

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Step 4. Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.

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Step 5. Scoop ¼-cup dollops of batter into pan. Cook until  bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and  cook another minute or two, until golden underneath.

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Step 6. Transfer pancakes to prepared baking sheet to keep warm. Repeat with remaining batter.

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SERVE  AND  ENJOY!

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