Directions 9 steps | 25 Minutes
Measure and prep all ingredients.
Wrap the shredded zucchini in a paper or cloth towel.
Squeeze to wring out the excess water.
In a large bowl, whisk together the zucchini, egg, cheese, milk and vanilla.
Add the flour, baking powder, cinnamon and salt to the bowl.
Stir to combine.
In a 12 or 14-inch skillet over medium heat, heat a ½ tablespoon of oil. Use a ⅓-cup measuring cup to pour batter into the skillet, making three to four pancakes. Shake the pan back and forth to allow the batter to spread out.
Once the bubbles start to form on top of the pancakes, flip and finish cooking the pancakes, about 1-2 minutes. Remove from the pan and loosely cover with foil. Repeat steps with the remaining batter.
Top the pancakes with powdered sugar and maple syrup. Enjoy!
- Swap out zucchini with yellow squash, kabocha squash or carrots as desired.
- Two percent, whole milk or any alternative milk may be used in place of skim milk.
- Freeze leftover pancakes individually on a baking sheet, package in zip-top bags and toast for a quick weekday breakfast.