Zucchini-Carrot Whole Wheat Pancakes
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
18 3" pancakes
- Serves:
- 4
ingredients
- 473.18 ml whole wheat flour
- 59.14 ml white sugar
- 59.14 ml brown sugar
- 14.79 ml baking powder
- 4.92 ml cinnamon
- 4.92 ml salt
- 1 egg
- 59.16 ml melted butter or 59.16 ml margarine
- 354.88-414.03 ml milk
- 1 small zucchini
- 2 small carrots
directions
- In a mixing bowl, whisk together the whole wheat flour, white sugar, brown sugar, baking powder, cinnamon and salt.
- Prepare the wet ingredients and have them ready (crack the egg, melt the butter and measure the milk).
- Add the milk, butter and egg to the dry ingredients, one after another, whisking continuously.
- Pour the batter onto a hot griddle and cook on both sides (flip when holes appear in the sides of uncooked batter and continuously flip until golden brown).
- Serve warm with butter and maple syrup.
- Do you make pancakes from scratch? If so, what other tips do you have for making pancakes from scratch?
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.