1/2 cup all purpose flour3 tablespoon sugar1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg1/2 cup greek yogurt2 tablespoons melted butter1/4 cup water or milk (OPTIONAL)
1 zucchini, grated
Preheat a nonstick skillet or griddle to medium-high heat (350 degrees). These pancakes are a little picky about temperature.
Whisk dry ingredients together (flour through salt) and set aside.
In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. (OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness.)
Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!
Adapted from Pinch of Yum
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2013.