Zucchini bread pancakes recipe
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My children love pancakes in the morning, and while we all love a classic stack of buttermilk pancakes, I sometimes like to switch it on. I tried everything from our 5-intression Hauskäspfancenkuchen To spread Nutella in A Classic crepe. While the children will argue with chocolate in the morning, I like to sneak a few fruits and vegetables into breakfast when I can. With zucchini in the season and everyone a fan of Zucchini breadIt became clear to me: Why not transform zucchini bread in pancakes?
I created this recipe out of a mood and the whole family loved it. Every fan of zucchini bread will also. These zucchini bread pancakes are stacked with ahorn syrup and hot fried cake with hot from the frying pan. The best for me are the warming spices that are reminiscent of my favorite recipes from Zucchini Bread. I think you could even use a pumpkin spice spice for an abbreviation and nobody would notice it!
A few quick tips:
- If you don’t have buttermilk, simply combine a 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice.
- Try to freeze shredded zucchini in 1 cup of portions to use at any time in this recipe.
- In addition to nuts, a handful of chocolate chips for these pancakes are.
