Zucchini Bread Pancakes

Plain zucchini bread will never be the same! Recipe adapted from Blue Bowl Recipes.

• 1 1/2 cup flour

• 1/2 tsp salt

• 4 tbsp. baking powder

• 2 tbsp. sugar

• 1/4 tsp. nutmeg

• 1/2 tsp. cinnamon

• 1 cup milk

• 1 egg

• 3 tbsp. melted butter

• 1 medium zucchini, finely grated, then wrung out to remove as much liquid possible.

• Extra butter for cooking

1.  Whisk together the flour, salt, baking powder, sugar, and spices in a large bowl. Add the milk, egg, melted butter, and zucchini. Whisk until just combined. Batter will puff up and almost double in size.

2. Heat a large skillet over medium-high heat and place a slab of butter in the center of the pan.

3. Once the pan is heated, pour the batter onto the skillet using a 1/4 cup measuring cup. Once little bubbles start to form and pop, flip the pancakes. Cook for another minute or so.

4. Serve right away butter and maple syrup.