- ½ cup all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 large egg
- ¼ cup whole or 2% milk
- 2 cups grated zucchini
- 2 green onions, sliced
- 2 Tbs. vegetable oil
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Quick Preparation, Fast and Easy, Vegetarian
Active Time: 20 minutes
Start to Finish: 30 minutes
In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, zucchini, and onions. Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 Tbs. of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side until golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.
The original recipe was called Vegetable Pancakes, and instead of the 2 cups of grated zucchini, called for one cup each of grated zucchini and grated carrot. Bob doesn't like carrots, so I used all zucchini, but feel free to make the original version.