Zucchini Crispy Pancakes

Zucchini Crispy Pancakes

November 13, 2019
Alice
Breakfast, Brunch, Recipes, Rise and Shine

Zucchini Crispy Pancakes

Recipe By: Alice Morrow

Zucchini Crispy Pancakes

Ingredients

2 c. grated unpeeled zucchini
⅓ c. flour
½ t. baking powder
2 eggs, beaten
1 t. salt
1 t. sugar
2 t. black pepper
1 t. milk
¼ c. grated parmesan cheese
Butter
Fresh pico de gallo or your favorite salad dressing like ranch, etc.

Instructions

Mix all ingredients, except butter, in order as listed. Mix well.
Heat 1 T. butter in skillet or griddle for each batch of pancakes.
Pour about ¼ c. of batter for each pancake into the skillet.
Cook until light brown, flip and cook the other side.
Serve immediately, topped with pico and use dressing as a dipping sauce or eat plain.

Zucchini Crispy Pancakes

featured Zucchini Crispy Pancakes

Alice