1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups unsweetened nondairy milk (I use almond)
2 tablespoons coconut oil
1 1/2 cups zucchini, shredded
canola or peanut oil, as needed
1. Mix together flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in medium-sized bowl. Add milk and oil, mixing until combined. Stir in zucchini.
2. Spray a small frying pan with oil and preheat over medium heat. Pour approximately 1/4 cup batter into the pan. Cook pancake approximately 60-90 seconds, or until the bottom is lightly browned and small bubbles begin to form on the top outer edges.
3. Flip over and cook an additional 60 seconds or so on the other side. Once the pancake is golden brown, remove from pan and place on a plate. Repeat with remainder of batter until all has been used.
Source of recipe: I created this recipe because I had some leftover zucchini I needed to use. I like zucchini bread so I figured, why not make pancakes?