Zucchini Bread Pancakes

1. 1

   Heat a large skillet or griddle to medium and grease with a bit of coconut oil.

2. 2

   Whisk the dry ingredients together (flour through salt) in a large bowl. Toss the zucchini and pineapple in the dry ingredients (this will keep them evenly distributed throughout the pancakes.) Set aside.

3. 3

   Combine the pineapple juice, milk, eggs, vanilla, and oil together. Add this into the dry ingredients and mix until well combined, but don't over-mix. Add more milk or pineapple juice if your mixture appears dry. (This will depend on how moist your shredded zucchini is.)

4. 4

   Ladle batter by 1/4 cup measurements onto the greased skillet, leaving space between each scoop. Cook about 4 minutes per side or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes. Remove cooked pancakes to a plate and repeat cooking the rest of the batter.

5. 5

   Serve with a dollop of plain Greek yogurt, maple syrup, and toasted walnuts.

No nutritional information available.

No additional tips available.