Zucchini Bread Pancakes for One
1/2 cup whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
tiny pinch ground nutmeg
tiny pinch salt
1 egg white
1/2 cup low fat buttermilk, well shaken
1/4 tsp vanilla extract
1/2 cup zucchini, wrapped in kitchen towel and wrung out to remove excess moisture
1 tbsp chopped walnuts, optional
1 tbsp chocolate chips
canola oil cooking spray
pure maple syrup
In medium bowl, whisk together the first 7 ingredients (flour through salt). In large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded zucchini. Stir dry ingredients into the wet just until moistened. Fold in the chopped walnuts and chocolate chips. Set aside the rest.
Heat a large nonstick skillet or griddle over medium/medium low heat. Coat with cooking spray. When hot, spoon batter into skillet by the 1/4 cupful. When bubbles begin to appear on the surface of the batter, the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown. Serve with maple syrup.
I am not usually excited by pancakes, but boy were these delish. I will definitely make them again.