- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons light brown, dark brown or granulated sugar
- 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
- 1/2 teaspoon vanilla extract
- 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups.
- 1 cup all-purpose flour (can do 1/2 whole wheat flour)
- 1/4 teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- Butter or oil, for coating skillet
- In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
- Heat a large, heavy, greased skillet over medium heat. Scoop 1/4-cup dollops of batter in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan in the oven (200 degrees) to keep warm, as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. In my opinion these are heavenly with just maple syrup!